Lemon Roasted Leeks
Tender roasted leeks with a bright lemon-herb dressing, a simple yet elegant side dish.
Equipment
- Mixing bowl
- Whisk
Ingredients
- Leeks 4 large
- Lemon 1 (juice and zest)
- Olive oil 3 tablespoons
- Thyme fresh sprigs, 4
- Rosemary fresh sprigs, 2
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Clean the leeks and cut them in half lengthwise.
- Place the leeks in a baking dish.
- In a mixing bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
- Pour the lemon dressing over the leeks.
- Add thyme and rosemary sprigs to the baking dish.
- Roast for 30 minutes, or until leeks are tender and slightly caramelized.
- Remove from oven and discard herb sprigs.
- Serve warm.
Notes & Wine Advice
Serving Tip:
Serve as a side dish with roasted meats or fish.Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Grigio pairs well with the lemony leeks.Nutrition values
Calories: 120 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 8 g | Sugar: 3 g