Crispy Roasted Leeks
- Yield: Serves 4, easily multiplied 1x
Ingredients
Scale
- 2 whole leeks, halved lengthwise
- Olive oil, for coating
- Salt and pepper, as needed and to taste (I use about 1/2 tsp salt for this recipe)
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Instructions
- Preheat the oven to 425 degrees F. Adjust the oven rack to the middle position
- Place the halved leeks into a pan of water and, using your fingers, just move them around a little bit, allowing the water to run through the layers and remove the sand/grit. Give them a final rinse under running water and then dry them on paper/kitchen towels.
- Using the tip of your knife, slice the deep green fronds of the leeks into a few thinner strands, creating a wilder, more palm-like effect (you can skip this, I just like the way it looks and you get more crunchy parts).
- Coat the leeks, as thoroughly as you can, with olive oil and season with salt and pepper all over. Place them in/on a large roasting pan or sheet pan and roast until very golden brown on the tops and nice and buttery/tender toward the root ends; about 20 to 25 minutes.
- Enjoy either warm or at room temperature. These will hold their crunch even after they’ve come down to room temp, so you can make them ahead/in advance of your planned meal time, if you like. They will, however, lose their crunch after refrigerating.
Keywords: Crispy Roasted Leeks
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