This slow roasted leek 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.
That's all thanks to setting aside a few minutes of my day for reading Bon Appétit. Booyah.
Next romantic dinner? Cook these simple slow roasted leeks. Next time you host Thanksgiving? Cook these. Having friends over? Cook these.Print