Roasting leeks brings out their natural sweetness. Topped with lemon butter, this unique side dish is easy to prepare. Serve with roasted pork, chicken, or baked cod and a nice glass of chilled Sauvignon Blanc.
Ingredients
- butter: 2 Tbsp
- lemon juice: 1 Tbsp (freshly squeezed)
- granulated garlic: 0.25 tsp
- leeks: 4 piece
- olive oil: 3 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Melt butter in a small microwave-safe dish in 10-second increments until melted. Stir in lemon juice and granulated garlic and set aside in a warm place.
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Trim dark green parts from the leeks and discard (or save for other use such as vegetable stock). Trim roots off, but leave root end intact. Cut leeks in half lengthwise, and remove any tough outer layers. Rinse thoroughly between the layers to remove any dirt.
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Place leeks into a large baking dish. Drizzle with olive oil and season with salt and pepper, turning leeks so they are evenly covered with oil. Roast leeks, cut side down, for 15 minutes. Turn leeks so they are cut side up, and continue roasting for 10 more minutes. Drizzle with lemon butter and roast 3 to 5 minutes more.
