Roasted Leeks are a tasty side dish that will elevate and enhance any savory meal from meatloaf to chicken piccata. Prep time is quick and ingredients are simple — shredded parmesan, butter, herbs and seasoning.
Roasted leeks soften and caramelize as they cook and have delicious flavor perfect served alongside Oven Baked Chicken Breasts or Salisbury steak.
What are Leeks?
Leeks are a mild-tasting member of the onion family. They grow upright in stalks instead of bulbs, and are white and light green at the bottom, darkening into a deeper green at the top. The layers are thinner than those of onions.
Also unlike onions, leeks don’t really work too well in their raw state. They need to be cooked. When they are, they become melt-in-your mouth tender and develop a surprisingly rich and mildly onion flavor. They can be used as a substitute for onion in any hot dish, like potato leek soup!
How to Cut Leeks
Leeks are easier to chop and handle than slippery bulb onions. For roasted leeks, you’ll want to use the white and lightest green parts (the dark green part tends to be tough). Leeks often have a lot of grit/dirt between the layers so be sure to clean them well.
To Prep Leeks:
- Trim the root end and cut off the tough dark green tops. (You can use the tops to flavor soup stocks.)
- Cut each stalk in half lengthwise. Fan under cold running water to dislodge any grit particles.
For more information check out this guide on how to cut leeks.
How to Roast Leeks
This roasted leeks recipe is so simple to prepare, and you can roast them in the same oven that you are preparing your main dish in. Here’s all you do:
- Place the leeks and water in a baking dish, cut side down.
- Simmer on the stove top for a few minutes, then drain.
- Flip the leeks over, add the butter and seasoning, top with the parmesan and bake until done.
Another great way to serve these veggies is with potatoes – roasted leeks and potatoes are one of my favorites. If you are going this route, you’ll need to cut and prep your leeks differently:
- After trimming the bottom and tops, cut into one-inch rounds.
- Then swirl the slices under cold running water in a large mixing bowl to dislodge the grit.
- Lift the leeks out with a strainer and drain well. Then, add the to the pan when making roasted potatoes!
More Roasted Veggie Favorites
- Parmesan Roasted Broccoli – Super quick to make and roast
- Roasted Kohlrabi – Elegant and delicious
- Roasted Cabbage Steaks Recipe – Perfect side dish!
- Roasted Carrots – Family favorite (my kids love these).
- Roasted Tomatoes – Summertime favorite.
- Roasted Sweet Potatoes – Great side in place of potatoes!
Parmesan Roasted Leeks
Ingredients
- 4 large leeks
- salt and pepper to taste
- ¼ cup melted butter
- ⅓ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.
- Place leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.
- Drain any water and flip leeks over so they are cut side up.
- Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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These leeks were absolutely superb. I grow leeks and this is the BEST recipe I’ve tried for leeks by themselves. The use of butter causes the outer leaves to crisp up and the Parmesan gives the dish a wonderful taste. Try it, you will love it!
This was very disappointing. Followed the recipe exactly. The leeks were tough and difficult to cut. I spent too many pennies on the leeks that went in the trash.
If your leeks were tough, they most likely needed to cook longer (did you cover them when they steamed 5 minutes?). The recipe mentions 25-35 minutes or until the leeks are tender. The dark green portion of the leeks is removed and discarded as it is tough and chewy. If you cut this part off but left a little bit too much of the green, that end= will be a little bit tough.
This is a recipe my mom has made since I was little and the leeks always come out tender so hopefully you give it another try!
Made this tonight ans it was a huge hit! Loved it ans plan on putting it Into my regular rotation for the fall/winter.
So glad you loved it too Laura!
Excellent and easy- Thank you!
Made this tonight and was absolutely delicious. I wouldn’t change a thing, although I think I used 6 leeks instead of 4 and there was still plenty of buttery, cheesy goodness. Thank you for posting.