These oven-roasted leeks are caramelized to perfection, then sprinkled with breadcrumbs and Parmesan for a golden, crispy bite. This one-pan recipe makes the perfect spring side dish—rich, buttery, and just melt-in-your-mouth delicious!
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A sweeter, milder cousin of onions, what I love about leeks is that you can use them in a plethora of dishes, like soup, gratins, or just plain roasted. Roasted leeks are a minimal effort side dish, they pair perfectly with lamb steaks (especially my pan-seared version), roast chicken, or baked salmon.
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📖Why My Recipe Works
Roasting leeks in the oven until golden brown and caramelized mellows out their oniony flavor and brings out their natural sweetness.
🧾Ingredient Notes
- Leeks- You are using the white and light green parts and discarding the dark green parts but you can save them for making stock.
- Butter- I don't recommend using olive oil because the butter is a huge part of the flavor in this elegantly simple side.
- Breadcrumbs- You can make this gluten-free with my breadcrumb recipe or try one of my fav storebought GF options.
- Cheese- Use freshly grated for the best flavor. Grand Padano, Asiago, and Pecorino are all good substitutes for the parm.
- Fresh Thyme- Substitute with oregano, rosemary, or parsley.
- Lemon Zest- For a richer lemon flavor add the juice from the lemon to the butter.
⏲️How to Make Roasted Leeks
- Slice the leeks in half lengthwise, discarding the dark green tops and roots. See the video for how to properly clean the leeks while still leaving each half intact.
- Melt butter in an oven-safe skillet then sauté garlic, thyme, salt, and pepper. Use an oven-safe skillet so you can use it in the oven later on, but you can also transfer everything to a baking sheet.
- Arrange the leeks in a single layer with the cut side facing up. This helps them become tender while caramelizing evenly for the best flavor.
- Combine panko, cheese, melted butter, and lemon zest in a small bowl.
- Sprinkle the mixture over the leeks and bake for another 5-7 minutes or until golden and crispy. You can also put it on broil to get an extra crispy texture, but keep an eye on it as it can go from golden to burnt quickly.
👩🏻🍳 Expert Tip
You'll know the leeks are done when you insert a fork into the thickest part and it glides easily.
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📖 Recipe Card
Butter Roasted Leeks
Ingredients
- 4 large leeks trimmed and halved lengthwise
- 6 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 2 sprigs fresh thyme leaves only
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 400°F.
- Trim and slice the leeks lengthwise. Rinse under cold water, making sure to remove any grit between the layers. Pat dry.4 large leeks
- In an oven-safe skillet, melt 5 tablespoons butter over medium heat. Add the garlic, thyme, salt and pepper. Sauté for 1 minute.6 tablespoons unsalted butter, 2 cloves garlic, 2 sprigs fresh thyme, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the leeks cut side up. Spoon over the butter. Roast for 20 to 25 minutes.
- In a small bowl, mix panko, parmesan, remaining butter (melted), and lemon zest. Sprinkle the breadcrumb mixture over the leeks and return to the oven. Bake for an additional 5-7 minutes, until golden and crispy.⅓ cup panko breadcrumbs, ¼ cup freshly grated parmesan cheese, ½ teaspoon lemon zest
Video
Notes
🌡️Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350F until warm and crispy again. Do not freeze.Equipment
- Large saute pan oven safe
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