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    Home » Blog Post

    Crispy Roasted Leeks

    Modified: Nov 1, 2022 by Susan Pridmore · This post may contain affiliate links · 15 Comments

    Crispy roasted leeks fanned out on a plate.

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    I'm always on the hunt for easy condiments I can make at home that add a burst of umami flavor to vegetarian dishes. Umami is that all-important flavor that adds the same deep savory, salty oomph to dishes that bacon contributes for the meat eaters at the table.

    Over the past three years of being mostly vegetarian, I've collected a few favorites - balsamic roasted tomatoes being at the top of the list. But these crispy roasted leeks may give them a run for their money.

    I saw a recipe for them in Bon Appétit magazine this month, and modified them just slightly to get them crispier. This concentrates the flavors of both the leeks and salt reminiscent of the browned bits of meat left in a pan after a super-hot searing. But don't push it too far - leeks burned past the caramelization stage are bitter.

    Uses:

    • Whip into yogurt for a savory topping
    • Sprinkle over grains or legumes dishes
    • Stir into stews
    • Toss onto roasted veggies
    • Whisk into a vinaigrette
    • Fold into mashed sweet potatoes or celery root

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    crispy roasted leeks
    3.94 from 15 votes

    Crispy Roasted Leeks

    Crispy roasted leeks, the perfect condiment to punch up the flavors of grains, legumes, soups, or roasted vegetables.
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    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Condiment
    Cuisine: Any
    Keyword: Roasted Leeks
    Servings: 1 leek
    Calories: 479.9kcal
    Author: Susan Pridmore
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    Ingredients

    • 2 leeks white and light green parts only
    • 3 tablespoon extra-virgin olive oil
    • ⅛ teaspoon kosher salt

    Instructions

    • Preheat the oven to 400˚F and line a baking sheet with parchment paper.
    • Slice the leeks in half lengthwise, and wash thoroughly of any dirt and grit. Dry completely and place on the baking sheet, the cut sides facing up. Pour the olive oil over them and lightly sprinkle with salt. Flip them over and rub the excess oil over their backs. Cover with foil and roast for 40 minutes.
    • Remove the foil and flip the leeks back over. Their edges should be toasted crispy while the insides are very tender.
    • Chop and store in the refrigerator with any excess oil for up to 2 weeks.

    Nutrition

    Calories: 479.9kcal | Carbohydrates: 25.3g | Protein: 2.7g | Fat: 42.5g | Saturated Fat: 5.9g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 30.7g | Sodium: 327.1mg | Potassium: 320.9mg | Fiber: 3.2g | Sugar: 6.9g | Vitamin A: 2967.3IU | Vitamin C: 21.4mg | Calcium: 105.6mg | Iron: 4mg
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Choc Chip Uru

      January 19, 2015 at 12:23 pm

      These roasted leeks in puff pastry, in lasagne, as a side, the possibilities are endless! Bookmarked 😀

      Cheers
      Choc Chip Uru

      Reply
      • The Wimpy Vegetarian

        January 19, 2015 at 1:09 pm

        ExACTly, Uru!! They are my new favorite condiment for sure!

        Reply
    2. Lynda

      January 19, 2015 at 1:07 pm

      I crave oomph. These look fabulous.

      Reply
      • The Wimpy Vegetarian

        January 19, 2015 at 1:10 pm

        Oomph is a very good thing. They are so loaded with flavor.

        Reply
    3. lizthechef

      January 19, 2015 at 2:40 pm

      5 stars
      Love, love leeks and this is such a creative way to utilize them - very creative, very Susan!

      Reply
    4. janetfctc

      January 19, 2015 at 3:17 pm

      Oooo, I love leeks, but for some reason I've never thought of roasting them as I do other veggies. These look so crispy and delicious! Now to buy some leeks.

      Reply
    5. Oui, Chef

      January 19, 2015 at 4:34 pm

      LOVE these....brilliant! I can see using them in all sorts of ways.

      Reply
    6. Suzanne

      January 20, 2015 at 4:23 pm

      So simple Susan but I can just imagine how wonderful those leeks are. A great condiment or side to almost any meal.

      Reply
    7. Kristina

      March 03, 2015 at 9:30 pm

      I just love roasted veggies - all kinds - and you are so right about that continual search for umami - I can almost taste these now! I will be trying soon, thank you!

      Reply
      • The Wimpy Vegetarian

        March 03, 2015 at 9:31 pm

        Thanks so much! They add so much to dishes 🙂

        Reply
    8. Christine from Cook the Story

      March 04, 2015 at 5:21 am

      I bet the flavors in the leeks are amazing when they're roasted.

      Reply
    9. Susan | LunaCafe

      March 04, 2015 at 9:14 pm

      What a great concept. Can't wait to try this.

      Reply
    10. swathi

      March 11, 2015 at 3:41 pm

      That is really cripsy and delicious.

      Reply
    11. mjskitchen

      January 07, 2016 at 1:11 pm

      I trust you and your leeks!!! I've made your leek confit dish so many times that I've lost count. 🙂 Love these roasted leeks and have 3 sitting in the fridge waiting. thanks Susan and happy 2016!

      Reply
      • The Wimpy Vegetarian

        January 09, 2016 at 10:33 pm

        Thank you so much MJ!! A very happy 2016 to you and your husband!!

        Reply
    3.94 from 15 votes (14 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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