Oven Roasted Leeks Recipes

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.)

Steps:

• Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
• Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
• Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

Steps:

• Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.