Quick + Simple Roasted Leeks
Roasted leeks are a a quick vegetable side dish that cooks in 20 minutes. Roasting vegetables tends to intensify and bring out their natural flavor. Leeks are known for their sweet, delicate onion flavor, so if you are a fan of ingredients like onion, shallots, chives, or garlic, there’s a good chance you will love roasted leeks!
What do you serve roasted leeks with? Anything and just about everything! While they’re not hearty and filling on their own, we often add them to roasted root vegetables or serve them alongside a heartier side dish, such as mashed potatoes or creamy polenta. And they pair well with practically any main dish (grilled steak! roasted or baked salmon! rotisserie chicken!).
If you’re looking for a flavorful, healthy vegetable side dish that is sweet, tender, and a little bit crispy, this is the one for you!
Ingredients For Roasted Leeks
- Fresh leeks: Check out our guide on how to cut leeks and clean them before cooking!
- Extra virgin olive oil: To add flavor and prevent the leeks from burning while they roast!
- Kosher salt and black pepper: To season the leeks and bring out their natural, sweet onion flavor!
That’s it! Clean, simple ingredients are the star of the show, so make sure to buy fresh leeks that are straight and firm (avoid leeks that are bruised, cracked, or discolored).
How To Roast Leeks
- Cut and clean leeks. Trim and cut 6-8 medium leeks, then wash and dry well to remove any dirt or grit. Checkout our guide on how to cut and clean leeks here!
- Roast the leeks. Preheat an oven to 425 F. Place the cleaned, trimmed leeks cut side down on a baking sheet or large pan that’s been drizzled with 2 Tbsp olive oil. Drizzle with an additional 1 Tbsp olive oil (trust us, they need it to prevent them from burning), then sprinkle with ½ teaspoon Kosher salt and freshly ground black pepper, to taste. Roast for 20 minutes, or until the bottoms of the leeks are tender on the inside, and crispy.
Variations On Roasted Leeks
While we keep this healthy side dish pretty simple, you could absolutely top the leeks with a sprinkle of parmesan cheese or finish with a squeeze of fresh lemon juice.
Other ways to change the flavor:
- Add a sprinkle of dried or fresh herbs, such as oregano, thyme, or fresh basil (yum!).
- Finish with lemon zest!
- Roast with ⅛ tsp red pepper flakes for some heat!
- Drizzle with roasted leeks with a splash of balsamic vinegar or sherry vinegar before serving.
Honestly, we love chopping up roasted leeks and stirring them into soups, stews, or folding them into mashed potatoes or polenta. You can’t beat the textural contrast!
If you make this Roasted Leeks recipe (a truly simple, but perfect side dish), please let us know by leaving a review and rating below! Also, if you love these, you will be absolutely obsessed with our roasted shallots with thyme!!
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More simple vegetable side dishes to try!
- Crispy Roasted Brussel Sprouts
- Blistered Shishito Peppers
- Roasted Golden Beets with Horseradish
- Garlic Spinach and White Beans
- Oven Roasted Broccoli
- Rimmed baking sheet or large skillet or pan
- 6-8 medium leeks roots trimmed, dark green leaves discarded, halved and cleaned, see below
- 3 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ⅛ tsp freshly ground black pepper
- Cut and clean leeks. Trim and cut 6-8 medium leeks, then wash and dry well to remove any dirt or grit.
- Roast the leeks. Preheat an oven to 425 F. Place the cleaned, trimmed leeks cut side down on a baking sheet or large pan that's been drizzled with 2 Tbsp olive oil. Drizzle with an additional 1 Tbsp olive oil (trust us, they need it to prevent them from burning), then sprinkle with ½ teaspoon Kosher salt and freshly ground black pepper, to taste. Roast for 20 minutes, or until the bottoms of the leeks are tender on the inside, and crispy.
- Checkout our guide on how to cut and clean leeks here!