Best 20 Roasted Leeks Recipes

PAN-ROASTED CHICKEN WITH LEEKS

Steps:

• Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
• Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
• Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

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 CARROTS AND LEEKS

Steps:

• Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
• On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
• Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

ROASTED POTATOES, CARROTS & LEEKS

Steps:

• Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
• Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
• Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

ROASTED SALMON WITH LEEKS

Steps:

• Preheat oven to 425°F In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.
• Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.

ROASTED SALMON WITH CREAMED LEEKS

Steps:

• Preheat the oven to 425 degrees F.
• Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
• When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
• Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
• Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
• Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
• While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

ROASTED POTATOES, CARROTS AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Spray 2 large roasted pans or casserole dishes with non-stick spray. .
• Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
• After rinsing potatoes dry very well with paper towels or a clean dish towel. .
• Divide potatoes evenly between the roasting pans. .
• Add baby carrots to both roasting pans. .
• Slice dark green parts and end of root tip off of the leeks. .
• Slice the leek vertically from light green end toward root, but leave it attached at the root. .
• Turn the leek over on its side and slice it vertically again. .
• Rinse the heck out of the leek, making sure there is no grit in between the layers. .
• Chop the leeks in to 1 inch pieces. .
• Reserve the leeks for later. .
• Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
• Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
• Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
• Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
• Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
• *I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
• **making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .

ROASTED POTATOES, LEEKS AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
• In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
• Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

ROASTED LEEKS

Steps:

• Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO

Steps:

• Preheat oven to 400°F.
• Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
• Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
• Remove from heat; sprinkle with half the thyme, salt, and pepper.
• Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
• Fill pocket with 2-3 tablespoons of the mushroom mixture.
• Season chicken with the remaining thyme, salt, and pepper.
• Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
• Brown chicken on both sides.
• Transfer skillet to the oven and roast for 10 minutes or until cooked through.
• Serve with the remaining mushroom-leek mixture.

ROASTED ROOT VEGETABLES AND LEEKS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer.
• Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve.

OLIVE OIL-ROASTED LEEKS

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 LEEKS AND POTATOES VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil. Cover the baking dish tightly, and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired. Toss together and allow to cool.
• Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.

QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS

Steps:

• Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
• In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
• Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
• While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
• In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
• In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

STRIPED BASS WITH ROASTED SHALLOT AND GARLIC PUREE AND LEEKS

Steps:

• For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
• Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
• While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
• To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
• Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

ROASTED MONKFISH WITH CHANTERELLES, LEEKS, AND GINGER

Steps:

• Clarify butter:
• In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
• Roast monkfish:
• Preheat oven to 475°F.
• In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.
• Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.
• Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
• Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.
• Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
• Garnish fish with chives. Cut fish crosswise into slices and serve with vegetables.

TUSCAN WHITE BEAN SOUP WITH LEEKS & ROASTED GARLIC

Steps:

• Rinse the dried beans thoroughly then place in a large bowl, cover with ample fresh water and soak overnight. Drain and rinse again and set aside. In a large pot, melt butter, stir in leeks, celery, carrots and sauté until soft, about 5 minutes or so. Stir in the rosemary, squeeze in the roasted garlic, the white wine, soaked beans, stock and salt and pepper. Cover with a lid, bring to a boil, stir, reduce heat to medium and simmer away, covered, stirring occasionally, for about an hour. Beans should be falling apart. If it seems to thick, add more stock or water. Use an immersion blender to purée some or most of it - your choice. Adjust seasonings, ladle into bowls and garnish with croutons, Parmesan and a good drizzle of olive oil. Makes about 6 servings.