Lemon Roasted Leeks

I’m not sure why I don’t get leeks more often. Leeks have a mild onion flavor, and make a nice side dish. My original plan was to use the leeks as part of a quinoa dish, but I was running out of time. Instead, I just roasted them and added some lemon and dried cranberries.

Lemon Roasted Leeks

I tried out some of the techniques I’ve learned in my food photography class when taking this picture. What do you think?

Lemon Roasted Leeks
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 large leeks
  • ¼ cup olive oil
  • pepper to taste
  • juice of ½ a lemon
  • ⅓ cup dried cranberries
  1. Preheat oven to 425 degrees.
  2. Cut leeks in half lengthwise, then into ¼ inch slices. Place the leeks in a bowl, rinse and drain. Repeat until water is clear. Drain thoroughly.
  3. Combine leeks, oil, and pepper. Pour into baking sheet with raised rim. (You will probably need 2 sheets.) Roast at 425 degrees until they begin to brown and crisp, about 20-25 minutes.
  4. Combined roasted leaks with lemon and cranberries.


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