Crispy Roasted Leeks
Crispy roasted leeks, the perfect condiment to punch up the flavors of grains, legumes, soups, or roasted vegetables.
Servings 1 leek
Calories 479.9kcal
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