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- 4 leeks
- 1 tbsp olive oil
- 1 tbsp melted butter (or more olive oil)
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper (more to taste)
- 1/4 cup Parmesan cheese
Preheat the oven to 425 degrees. Prepare the leeks. Trim the root end of the leeks and trim the dark green ends, You want the white and light green sections. Cut the leeks in half lengthwise and rinse well to remove all dirt and debris. Dry well.
Place the leeks in a baking dish in a single layer with the cut side facing down. Drizzle with olive oil and butter. Sprinkle with salt, pepper, and garlic powder.
Bake for 30-35 minutes or until the leeks are beginning to brown and caramelize on the bottom. The exact cooking time depends on the thickness of the leeks. Smaller leeks may cook in 25 minutes and larger leeks may take 40-minutes. They should be tender and easily pierced with a fork.
Carefully remove them from the oven and use tongs to flip the leeks over. Sprinkle with Parmesan cheese and return to oven.
Roast for 4-5 minutes until the cheese bubbles and browns.
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