Pleasant, delicate sweet flavored leeks are cylindrical leafy stalks obtained from the onion-family plant, in the Allium genus. They are biennial, tall, slender herbs with a long cylindrical stems composed of concentric layers of overlapping leaves. 

High in not only fiber but also heart-protecting substances such as flavonoids and polyphenols, which help to prevent our blood vessels from damage, and folate, a B vitamin which also supports our cardiovascular system.

Leeks impart mellow, sweet onion flavor to the dishes they added to. They exude less pungency than garlic or onions. Although used sparingly outside the European continent, their delicate stems have recently found favor among Far-East Asian and Mediterranean cuisine.

Roasted leeks become wonderfully caramelized and have a mellow, almost sweet flavor. They make a wonderful side dish for meats and fish, and leftovers keep well in the fridge for several days.


6 leeks

3 tbsp olive oil

½ tsp salt

¼ tsp black pepper

¼ cup grated parmesan


Preheat your oven to 425 degrees F

Trim the leeks to leave the white and light green parts only.

Cut the leeks into halves, wash them and then dry them. 

Place them in a baking dish cut side down. 

Drizzle the leeks with olive oil and salt & pepper.

Roast them for 20 mins then turn over so that the cut side is up. Sprinkle with parmesan and roast for another 10 mins.

Serve hot and enjoy!