Best 3 Olive Oil Roasted Leeks Recipes
Olive oil roasted leeks are a versatile and delicious side dish that can be enjoyed on their own or as part of a larger meal. With their naturally sweet and slightly nutty flavor, leeks take well to roasting, which brings out their caramelized notes and makes them tender and slightly crispy. Drizzled with olive oil and seasoned with herbs, roasted leeks are a simple yet elegant dish that can be easily prepared in under an hour. Whether you're looking for a healthy and flavorful side dish for your next weeknight dinner or a sophisticated addition to your holiday table, olive oil roasted leeks are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
OLIVE OIL-ROASTED LEEKS
Categories Vegetable Side Bake Leek Bon Appétit
Number Of Ingredients 3
Steps:
- Place a rimmed baking sheet in oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°F. Bake until leeks are lightly browned on cut sides and very tender, about 1 1/2 hours.
- Uncover leeks and turn cut side up. Increase oven temperature to 400°F; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)
ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE
Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.
Provided by Melissa Clark
Categories easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
- Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
- Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
- Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
- While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
- Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
- Place fish on plates and surround with leeks. Top with olive salsa verde.
ROASTED LEEKS
Provided by Bryan Miller
Categories side dish
Time 15m
Yield About 15 servings
Number Of Ingredients 4
Steps:
- Clean and trim the leeks, leaving some of the root on.
- Steam the leeks in water or wine until almost cooked.
- Place leeks on a hot grill. Brush with olive oil and season with salt and pepper. Cook on each side for three to five minutes, or until they are slightly charred.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 5 grams
Olive Oil Braised Leeks
This recipe is a delightful and simple side dish that can be prepared in under 30 minutes. The combination of flavors from the leeks, white wine, and butter is sure to please everyone at the table. Here's a summary of tips and tricks to make this recipe a success.
Olive Oil Braised Leeks:
- Select the best leeks: Look for leeks that are firm and have a bright white color. The leeks should also be about the same size so that they cook evenly.
- Trim the leeks properly: Trim off the root ends and the dark green leaves. Then, cut the leeks lengthwise in half and rinse them well under cold water to remove any grit or sand.
- Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the leeks from sticking to the pan.
- Cook the leeks over low heat: Cooking the leeks over low heat will allow them to soften slowly and caramelizing them slightly.
- Add a splash of white wine: The white wine adds a touch of acidity to the dish and helps to brighten the flavors of the leeks.
- Use high-quality butter: The butter adds a rich, creamy texture to the dish. Use high-quality butter that has a good, flavorful taste.
- Serve the leeks immediately: Once the leeks are done cooking, serve them immediately with a sprinkle of fresh herbs, such as parsley or chives.
Conclusion:
Olive Oil Braised Leeks is a simple yet delicious side dish perfect for any occasion. With its combination of flavors and textures, this dish is sure to become a favorite in your household. The tips and tricks provided in this summary will help you achieve the best results every time you make this recipe.
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