Best 4 Olive Oil Roasted Leeks Recipes
**Savory and Versatile Olive Oil Roasted Leeks: A Culinary Delight**
Roasted leeks are a delectable and versatile dish that can elevate any meal with their sweet, caramelized flavor. This article presents a collection of olive oil roasted leek recipes that cater to various dietary preferences and culinary techniques. From classic roasted leeks with garlic and herbs to tantalizing vegan and gluten-free variations, these recipes offer a symphony of flavors and textures to delight your taste buds. Whether you prefer a simple side dish, an elegant appetizer, or a hearty main course, these roasted leek recipes are sure to satisfy your cravings.
ROASTED LEEKS
Roasted Leeks are a quick and easy way to enjoy crispy parmesan veggies! They make the perfect side dish that packs in flavor (while keeping it healthy).
Provided by Sarah Bond
Categories Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Prep: Preheat oven to 400°F (204°C).
- Cut: Remove the dark green portion of the leeks, then cut in half lengthwise (you can cut off the longer roots, but keep the main root bulb intact). Rinse each half well under cool water to remove any dirt that may be lodged inside the leek.
- Flavor: Place leeks cutside down in a large casserole dish. Drizzle with oil and sprinkle with salt and pepper, rubbing to evenly coat.
- Cook: Cover the pan with foil and cook for 10 minutes. Remove the foil, flip leeks cutside up, and sprinkle parmesan over them. Continue cooking uncovered for 15 to 25 minutes, or until leeks are tender.
- Serve: Serve leeks warm, optionally topped with lemon zest or your favorite spices.
OLIVE OIL-ROASTED LEEKS
Categories Vegetable Side Bake Leek Bon Appétit
Number Of Ingredients 3
Steps:
- Place a rimmed baking sheet in oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°F. Bake until leeks are lightly browned on cut sides and very tender, about 1 1/2 hours.
- Uncover leeks and turn cut side up. Increase oven temperature to 400°F; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ROASTED LEEKS
Provided by Bryan Miller
Categories side dish
Time 15m
Yield About 15 servings
Number Of Ingredients 4
Steps:
- Clean and trim the leeks, leaving some of the root on.
- Steam the leeks in water or wine until almost cooked.
- Place leeks on a hot grill. Brush with olive oil and season with salt and pepper. Cook on each side for three to five minutes, or until they are slightly charred.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 5 grams
Tips:
- Choose the right leeks: Look for leeks that are firm and have a bright white or light green color. Avoid leeks that are wilted or have yellow or brown spots.
- Trim the leeks properly: Cut off the root end and the dark green tops of the leeks. Then, slice the leeks lengthwise in half and rinse them thoroughly under cold water to remove any dirt or grit.
- Use good quality olive oil: Extra virgin olive oil is the best choice for roasting leeks, as it has a rich flavor and a high smoke point. You can also use other types of oil, such as avocado oil or grapeseed oil.
- Roast the leeks at a high temperature: This will help them caramelize and develop a delicious flavor. Roast the leeks for about 20-25 minutes, or until they are tender and slightly browned.
- Season the leeks with simple ingredients: Salt, pepper, and garlic powder are all great options. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
- Serve the leeks as a side dish or appetizer: Roasted leeks are a delicious and versatile dish that can be served with a variety of main courses. They are also great as an appetizer or snack.
Conclusion:
Olive oil roasted leeks are a simple but delicious dish that is perfect for any occasion. They are easy to make and can be roasted in the oven or on the grill. Roasted leeks are a great way to add flavor and nutrition to your meals.
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