This recipe was inspired by the October issue of Bon Appétit magazine – the only magazine I subscribe to or read anymore. Why? Recipes like this. Simple to make and delicious and sophisticated once it’s on the table. Month after month, they send me fantastic issues filled with inspiration, good writing, new ideas, beautiful photos, and stuff I haven’t seen on Pinterest.
And no, they’re not paying me to say this – it’s just that good of a publication. I’m always excited when I receive it in the mail and I read it cover to cover, gobbling up every last bit of content and most of the recipes.
I don’t know about anyone else, but I have a hard time reading – like, really taking the time to sit down and read a book or a magazine. I remember the days when I used to come home with a magazine after most trips to the store and I would actually browse them. That all changed with the influx of social and digital media; with news and trends and inspiration all in the palm of my hand. When we’re used to the minute-by-minute updates and constant flow of new information, who needs books, right?
Wrong, I say!
I think I need to read now more than ever. It forces my brain to switch gears, slow down, and focus on one thing for an extended period of time. It’s so hard to make myself pause and relax long enough to read, and that’s a sure sign that I need to do more of it.
When I turned the page of October’s Bon Appétit to see a full-page photo of slender, caramelized, mouth-watering leeks, I first thought “WHAT is that?” and then I realized they were, in fact, leeks and I needed to eat them like that ASAP. Almost every other type of food is delicious when roasted simply with olive oil and sea salt, so wouldn’t leeks be too?
Turns out, they are. They’re so good that they may have swooped in to replace sweet potatoes as my favorite thing to oven-roast. They take a little longer than veggies, but I happen to like that because they can cook and make your place smell like heaven while you’re busy cooking other things. And that’s all thanks to setting aside a few minutes of my day for reading Bon Appétit. Booyah.
Next romantic dinner? Cook these. Next time you host Thanksgiving? Cook these. Having friends over? Cook these.
- Serves: 4
- Calories: 120
- Fat: 12 g
- Saturated fat: 2 g
- Unsaturated fat: 10 g
- Trans fat: 0 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Sodium: 1587 mg
- Fiber: 0 g
- Protein: 0 g
- 4 leeks
- ¼ cup olive oil
- 1 tablespoon sea salt
- Wash leeks thoroughly and remove their leafy greens and about ½" inch off the bottom of each stalk. Chop in half vertically.
- Place a baking sheet in the oven and preheat to 400º.
- In a large bowl, toss leeks with olive oil and salt until well-coated. Place leeks onto preheated baking sheet, cut side down. Carefully wrap the baking sheet in foil – you don't have to seal it completely closed, but as tightly as possible is good. Return sheet to oven and decrease heat to 300º.
- Bake for 1:15 to 1:30, until leeks are very tender. Remove sheet from oven and flip the leeks. Return to oven, increase the heat to 400º and cook for 15-20 minutes until they are crispy and golden brown.