Roasted Leeks

Yield: 3 – 4 servings

Ingredients:

• 6 medium leeks, cleaned and cut lengthwise into quarters*
• 2 Tbsp olive oil
• 1/2 tsp herbs de provence
• salt and pepper, to taste
• 1/4 – 1/2 cup water or stock

*First, chop off the root ends along with about 1/2″ of the white, then chop off the leafy dark green ends (down to where the green lightens). Cut the leeks in half lengthwise, rinse thoroughly, and cut each half in half. The leek pieces will naturally fall apart, and that’s fine.

Method:

1. Preheat the oven to 400 degrees.
2. In a roasting pan, toss 6 medium leeks, cleaned and cut lengthwise into quarters with 2 Tbsp olive oil, 1/2 tsp herbs de provence, and salt and pepper, to taste.
3. Roast leeks for 20 minutes, then pour in 1/4 – 1/2 cup water or stock(enough to cover the bottom of the roasting pan but not cover the leeks) to moisten, and roast for 10 – 20 minutes more or until the leeks are tender.