Butter Roasted Leeks
This oven roasted leeks recipe is an unexpected vegetable side dish that pairs with almost anything! Simple ingredients and made in just one pan, perfect for elevating your weeknight dinners! But these leeks are anything but boring thanks to a lemon and parm crispy topping.
Servings: 4
Calories: 254kcal
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.
- In an oven-safe skillet, melt 5 tablespoons butter over medium heat. Add the garlic, thyme, salt and pepper. Sauté for 1 minute.
- 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.
Notes
If you are using seasoned breadcrumbs reduce the salt in the recipe.
🌡️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.Leave a review or get more information on the recipe!
