Roasted Leeks with Lemon Butter
Category: Vegetable recipes
Ingredients
- 2 tablespoons butter
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon granulated garlic
- 4 large leeks
- 3 tablespoons olive oil
- salt and ground black pepper to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Melt butter in a small microwave-safe dish in 10-second increments until melted. Stir in lemon juice and granulated garlic and set aside in a warm place.
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Trim dark green parts from the leeks and discard (or save for other use such as vegetable stock). Trim roots off, but leave root end intact. Cut leeks in half lengthwise, and remove any tough outer layers. Rinse thoroughly between the layers to remove any dirt.
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Place leeks into a large baking dish. Drizzle with olive oil and season with salt and pepper, turning leeks so they are evenly covered with oil. Roast leeks, cut side down, for 15 minutes. Turn leeks so they are cut side up, and continue roasting for 10 more minutes. Drizzle with lemon butter and roast 3 to 5 minutes more.
