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Simple Slow Roasted Leeks

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4.3 from 4 reviews

  • Author: Jordan Cord
  • Total Time: 2 hours 5 minutes
  • Yield: 4 1x


After a slow roast to crispy, caramelized perfection, leeks turn delicate and buttery with layers of smooth flavor.


  • 4 leeks
  • 1/4 cup olive oil
  • 1 tablespoon sea salt


  1. Wash leeks thoroughly and remove their leafy greens and about 1/2" inch off the bottom of each stalk. Chop in half vertically.
  2. Place a baking sheet in the oven and preheat to 400º.
  3. 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.
  4. 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.
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Category: Side Dish


  • Calories: 120
  • Sugar: 0 g
  • Sodium: 1587 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g