How to Roast Leeks

Updated July 20, 2017

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.

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.

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.

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.

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


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).

Things You'll Need

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

Christina Myers began writing professionally in 2000. Since then she has worked full-time in the newspaper business with publications in the "Abbotsford News," the "Burnaby Now," "New Westminster Record" and others. She has a Bachelor of Journalism from Thompson Rivers University and a Bachelor of Arts in psychology from the University of British Columbia.