Oven-roasted leeks are a delicious side dish that’s so easy to make!
This roasted leeks recipe takes only a little melted butter and parmesan cheese to turn them into a savory side or elegant first course.
Holly’s Parmesan Leek Highlights
- Flavor: Sweet, mild, and buttery with a hint of nuttiness from the Parmesan.
- Skill level: Super easy! Perfect for beginners or anyone who loves simple, flavorful dishes.
- Swaps: Swap Parmesan for Gruyère for a richer flavor, or use olive oil instead of butter for a lighter option.
4 Easy Ingredients
Leeks: Choose fresh, firm stalks with a full, white base and green leaves.
Sauce: Real butter will add to the caramelization of the leeks as they bake. Parmesan cheese complements the onion flavor. Garlic powder, dried rosemary, oregano, or thyme will add savory flavor to the melted butter.
Our Favorite Variations:
- For a lighter version, use olive oil instead of butter.
- Brighten up the flavor with a spritz of lemon juice or sprinkle of lemon zest before serving.
- Try adding cauliflower florets, small whole mushrooms, and sliced bell peppers. If using sliced potatoes and carrots, add them to the water with the leeks in Step 3.
How to Prep Leeks
Fresh leeks often contain dirt or grit between their densely packed leaves so washing them is important. Trim off a slice from the white base and up to the green part where the leaves start to become darker and tougher. Cut the stalks in half vertically and rinse under cold running water while fanning the layers to remove any particles.
How to Roast Leeks
- Clean leeks and simmer in water until softened.
- Season leeks, and drizzle with melted butter and parmesan cheese (full recipe below).
- Bake until leeks are tender and golden at the edges.
Leftover Leeks?
- Store leftover Parmesan-roasted leeks in an airtight container in the fridge for up to 3 days. Reheat them under the broiler with a little extra parmesan cheese before serving.
- Leftovers can be chopped and added to a quiche, a frittata, or a hearty vegetable soup.
- Freeze portions in zippered bags for up to a month and thaw in the refrigerator. They won’t be as firm, but you can still use them in other recipes.
Our Favorite Roasted Veggies
Did you try this recipe for Roasted Leeks? Be sure to leave a comment and rating below!
Roasted Leeks
Equipment
- Skillet oven safe, with lid
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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, 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.