OLIVE OIL-ROASTED LEEKS
Categories Vegetable Side Bake Leek Bon Appétit
Number Of Ingredients 3
Steps:
- Place a rimmed baking sheet in oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°F. Bake until leeks are lightly browned on cut sides and very tender, about 1 1/2 hours.
- Uncover leeks and turn cut side up. Increase oven temperature to 400°F; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ROASTED LEEKS
These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.
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Web Sep 17, 2014 cup olive oil Kosher salt Preparation Step 1 Place a rimmed baking sheet in oven and preheat to 400°. Cut leeks in half lengthwise. …
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- Place a rimmed baking sheet in oven and preheat to 400°. Cut leeks in half lengthwise. Rinse well and pat completely dry. Toss with oil in a large bowl; season with salt.
- Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°. Bake until leeks are lightly browned on cut side and very tender, about 1½ hours.
- Uncover leeks and turn cut side up. Increase oven temperature to 400°; roast leeks until golden brown, 15–20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)
- DO AHEAD: Leeks can be baked 4 hours ahead. Let cool; cover and chill. Bring to room temperature before serving.
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- Cook: Cover the pan with foil and cook for 10 minutes. Remove the foil, flip leeks cutside up, and sprinkle parmesan over them. Continue cooking uncovered for 15 to 25 minutes, or until leeks are tender.
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