Simple and tasty! These healthy Roasted Leeks will go with so many different dishes.
If there’s one vegetable I always have in my fridge, it’s leeks. With their subtle taste, vaguely reminiscent of onions (after all, like onions, shallots, and garlic, they are part of the allium family), leeks are incredibly versatile. Their mild, slightly sweet flavor makes them a great addition not only to soups, stews, casseroles, and rice dishes like risotto, but also to omelets, quiches, and other savory pies. Whether sautéed, braised, or roasted, leeks add a mild, yet complex flavor to any dish. One of my favorite ways to use leeks is in a classic leek and potato soup, but I often allow them to take center stage by roasting them and serving them as a side dish.
In this recipe, roasting brings out their delicate taste and aroma, transforming the leeks into a buttery-soft delight. Tarragon adds a fresh, herbal accent that pairs beautifully with the leeks’ natural sweetness, creating a perfectly balanced dish. These roasted leeks are especially delicious with fish, but they are also a fantastic accompaniment to roasted chicken or pork.
Are Roasted Leeks Healthy?
Yes, they are. Leeks are a good source of soluble fiber and contain essential vitamins and minerals, as well as antioxidants that neutralize free radicals and prevent cell damage. This recipe only calls for a tiny bit of oil, so the fat content is minimal.
Creative & Delicious Ways to Use Roasted Leeks
I love these roasted leeks as a side dish, but they can also play a leading role in many different preparations. For something truly special, use them in a rustic galette (open-faced pie) with goat cheese. Simply spread a thick layer of soft, young goat cheese over a circle of ready-made shortcrust pastry, leaving an edge of about two inches free. Layer the leeks over the cheese, fold the edge in toward the filling, brush them with whisked egg, and bake the galette at 380°F for approximately 30 minutes. You can also use the leeks in a gratin by layering them in a baking dish, topping them with a creamy béchamel sauce, finishing with a layer of herbed breadcrumbs, and baking till golden and bubbling. Another delicious idea is to wrap the leeks in prosciutto and serve them on toasted brioche for breakfast with either a poached or fried egg.
How to make ahead and Store
Roasted leeks can be stored in an airtight container in the fridge for up to 3 days. Unfortunately, freezing is not recommended as it will render the leeks mushy and bitter.
Serving Suggestions
These leeks are SO flavorful and speak for themselves! However, I feel that they are most delicious when served as a side dish. These leeks would be so tasty alongside fish dishes like this Healthy Baked Salmon or Perfect Poached Fish. If you aren’t that partial to fish, try them with this Pecan-Crusted Chicken or perhaps some Stuffed Chicken With Goat Cheese And Pomegranate.
Ingredients
- 3 large leeks
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon dried tarragon
- Salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut the hairy ends off the leeks and then cut the dark green ends off, leaving just the light green and white middle.
- Slice each leek in three pieces and then slice each piece in half lengthwise.
- Place on the prepared baking sheet and gently rub with the oil, followed by the garlic and tarragon. Sprinkle with salt.
- Flip cut-side down and bake for 20 minutes. Flip and cook another 5-10 minutes until soft and lightly browned.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
The members of my family enjoyed roasted leeks in meals as well as leeks as a salad.
hat’s great, thanks for letting me know