Roasted Leeks Food

ROASTED LEEKS

Steps:

• Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
• Wash leeks: 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 leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
• Season: 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.
• 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 your oven. When done, the roasted leeks should be tender easy to pierce with a fork.
• Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.

OVEN-ROASTED LEEKS

Steps:

• Preheat the oven to 400°F.
• Lightly oil a medium roasting pan, and brush leeks with 1 tablespoon oil.
• Sprinkle with salt and pepper.
• Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep moist.

ROASTED LEEKS

Steps:

• Prep: Preheat oven to 400°F (204°C).
• Cut: Remove the dark green portion of the leeks, then cut in half lengthwise (you can cut off the longer roots, but keep the main root bulb intact). Rinse each half well under cool water to remove any dirt that may be lodged inside the leek.
• Flavor: Place leeks cutside down in a large casserole dish. Drizzle with oil and sprinkle with salt and pepper, rubbing to evenly coat.
• Cook: Cover the pan with foil and cook for 10 minutes. Remove the foil, flip leeks cutside up, and sprinkle parmesan over them. Continue cooking uncovered for 15 to 25 minutes, or until leeks are tender.
• Serve: Serve leeks warm, optionally topped with lemon zest or your favorite spices.

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.)