Oven-roasted leeks are a delicious side dish that is very easy to make!
This roasted leek recipe only takes a little melted butter and parmesan cheese to turn them into a savory side or an elegant first dish.
- smell: Sweet, mild and buttery with Parmesan’s irritation.
- Skill Level: Super simple! Perfect for beginners or anyone who likes simple and delicious dishes.
- Swap: Swap the parmesan with gruyère for a richer flavor, or use olive oil instead of butter for lighter.
4 simple ingredients
Chinese chives: Choose fresh, sturdy stems with full white bottoms and green leaves.
Sauce: Real butter will add caramelization to the chives when they are baked. Parmesan cheese complements the onion flavor. Garlic powder, dry rosemary, oregano or thyme will add a delicious flavor to the melted butter.
Our favorite variant:
- For the lighter version, use olive oil instead of butter.
- Sprinkle some lemon juice or lemon peel with the taste of lemon peel before serving.
- Try adding cauliflower flowers, small mushrooms and sliced chili peppers. If using thinly sliced potatoes and carrots, add them to water in step 3.
How to prepare leeks
Fresh leeks usually contain dust or grit between dense leaves, so it is important to wash them. Cut a slice from the white bottom and the green part, and the leaves start to get deeper and harder. Cut the stems in half and rinse under cold running water while fan the layer to remove any particles.
How to roast leeks
- Clean the leeks and cook in water until tender.
- Chive season, drizzle with melted butter and parmesan cheese (Full recipe below).
- Bake until the chives are tender and the edges are golden.
The remaining leeks?
- Store the remaining Parmesan roasted leeks in an airtight container in the refrigerator for up to 3 days. Before serving, heat them under the broiler and add a little Parmesan cheese.
- Leftovers can be chopped and added to quiche, frittata or hearty vegetable soup.
- Freeze part of it in the zipper bag for up to a month and thaw in the refrigerator. They won’t be that firm, but you can still use them in other recipes.
Our Favorite Roasted Vegetables
Have you tried this roasted leek recipe? Be sure to comment and rate it below!
Roasted leeks
The leeks that bake the oven with butter and parmesan are soft and savory, making the perfect appetizer or pairing with meat mains.
Prevent the screen from becoming dark
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Preheat the oven to 400°F.
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Cut the roots and dark green tops off the chives. Cut in half lengthwise and wash between layers to remove any dirt/debris.
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Place the sides of the leeks thinly sliced in an oven-safe pot with ½ cup of water on top. Cover and cook on the stove on the low stand for about 5 minutes or until slightly tender.
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Drain any water, then flip the leeks so that they are cut to one side.
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Sprinkle with salt and pepper. Drizzle with melted butter and parmesan cheese. Bake for 25-35 minutes, or until the chives are tender and golden.
Refrigerate leftovers for up to 3 days or freeze them in a zipper bag for up to one month. After thawing, the taste is still good, but the texture is not the best choice for side dishes, so use it in casseroles, soups or stews.
Calories: 125 | carbohydrate: 8g | protein: 2g | Fatty: 9g | Saturated fat: 5g | cholesterol: twenty fourmg | sodium: 168mg | Potassium: 106mg | fiber: 1g | sugar: 2g | Vitamin A: 1270IU | Vitamin C: 7.1mg | calcium: 103mg | iron: 1.3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, side dishes
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