How to Roast Leeks

Written by christina myers
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How to Roast Leeks
Leeks are an easy vegetable side dish. (cutting leeks for salad image by Maria Brzostowska from

Leeks are one of the most versatile root vegetables available. From soups to stir-fries -- or even raw as a garnish -- they add a savoury flavour to dishes. But one of the best ways to enjoy leeks is all on their own, roasted with a touch of olive oil and salt and pepper. These can be eaten all by themselves as an appetizer, or as a side dish to accompany meats or seafood.

Skill level:
Moderately Easy

Things you need

  • Salt
  • Pepper
  • Olive oil
  • 1/2 cup chicken broth
  • Glass baking dish

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  1. 1

    Prepare leeks for cooking. Rinse under cold water to remove dirt or sand, and peel off any outer layers that are damaged. Use a sharp knife to trim about an inch off the top, and to trim the roots off the bottom. Don't cut into smaller pieces -- the leeks should be left at their full length for roasting.

  2. 2

    Preheat oven to 204 degrees Celsius. While the oven is heating up, brush a thin layer of olive oil on the baking dish, and lay the leeks inside. Leave space between the leeks. Drizzle a small amount of olive oil across the leeks, then sprinkle with salt and pepper.

  3. 3

    Place the leeks in the oven, on a centre rack, and let cook for 25 to 30 minutes, or until lower portion is tender. Remove from oven and let sit for a moment.

  4. 4

    Serve hot, as a side dish with your meal, or as a savoury appetizer.

Tips and warnings

  • Like most vegetables, leeks are a good addition to a healthy diet. They're a good source of dietary fibre, vitamins B6, A, C and K, as well as folate, manganese and iron.
  • Leeks can also be prepared as a side dish with mixed vegetables, or chopped and fried (see Resources).

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