Recipe: Roasted Leeks with Thyme

Roasted Leeks

Roasted Leeks


  • 1 bunch of leeks
  • olive oil 
  • red wine vinegar
  • 1 teaspoon chopped fresh thyme leaves
  • 2 cloves of garlic, peeled and sliced
  • Preheat oven to 400F
  • Lightly trim both ends and peel back the first or second layer of leaves and discard.
  • Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften – this is called blanching.
  • Drain them well (if there’s too much water in them they won’t roast properly) and toss in a bowl with olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic.
  • Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized.
  • Remove from oven and enjoy!

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