Roasted Leeks

Name: Roasted Leeks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3-4 large leeks; 2 tablespoons olive oil; 1 teaspoon sweet paprika (See note); ½ teaspoon hot paprika, more or less to taste; fine sea salt and ground black pepper; 1-2 tablespoons chopped fresh parsley

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $3.13 /serving

Author : Adina

roasted leeks leeks baked leeks

Ingredients

Remove All · Remove Spices · Remove Staples

3-4 large leeks2 tablespoons olive oil1 teaspoon sweet paprika (See note)½ teaspoon hot paprika, more or less to tastefine sea salt and ground black pepper1-2 tablespoons chopped fresh parsley

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Instructions

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Step 1

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.

Step 2

Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed. Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.

Step 3

Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.

Step 4

Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so, the roasting time depends on the thickness of the leek halves and on your oven. When done, the roasted leeks should be tender, easy to pierce with a fork.

Step 5

Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.