Olive Oil-Roasted Leeks
Inspired by techniques from Bon Appétit.
Leeks are halved, doused in olive oil and baked low and slow under foil until they turn silky and sweet all the way through, then uncovered and blasted with high heat to brown the cut sides. The result is a simple side with a soft, almost melting centre and a deeply caramelized edge.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Heat the sheet. Put a rimmed baking sheet in the oven and preheat to 200 °C (180 °C fan).
- 2
Prepare the leeks. Cut the leeks in half lengthwise. Rinse well under running water, fanning the layers apart to flush out any grit, then pat completely dry.
- 3
Oil and season. Toss the leeks with the olive oil in a large bowl and season with the salt.
- 4
Bake covered. Arrange the leeks cut side down on the hot baking sheet and cover loosely with foil. Reduce the oven to 150 °C (130 °C fan) and bake until the leeks are lightly browned on the cut side and very tender, about 1½ hours.
- 5
Uncover and brown. Uncover the leeks and turn them cut side up. Raise the oven back to 200 °C (180 °C fan) and roast until golden brown, 15-20 minutes. Reserve the oil left on the sheet for vinaigrettes or roasting other vegetables.
- 6
Serve. Serve warm, or let cool, cover and chill for up to 4 hours; bring back to room temperature before serving.
Storage
Can be baked up to 4 hours ahead: let cool, cover and refrigerate, then bring back to room temperature before serving.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking sheet
- aluminium foil
- large bowl
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 239 kcal |
| Protein | 2.6 g |
| Carbohydrate | 24.8 g |
| of which sugars | 6.8 g |
| of which free sugars | 0 g |
| Fat | 15.5 g |
| of which saturates | 2.1 g |
| Fibre | 3.1 g |
| Salt | 0.81 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
