Roasted Leeks with Balsamic Vinegar #recipe by @LeslieKarst

 

I adore leeks. With their blend of slightly oniony, yet smooth and umami-packed flavor, they’re the perfect compliment to dishes such as roast chicken and mashed potatoes.

The most labor-intensive part of preparing leeks is cleaning them. Because they’re grown largely underground (the dark green part is what’s above-ground), leeks tend to have lots of dirt caught between the layers, which must be thoroughly washed away before cooking, lest you experience that unpleasant sensation of biting down upon grit.

But once cleaned, they’re simple to prepare. I like to roast them, which brings out a nutty flavor from the caramelization, and makes for a simple but delicious side dish to many a meal.

I was making leeks for a pot-luck here, hence the size of the dish, but feel free to cut the amounts in half. (Notice, however, how very much they reduce in size as they roast.)

 

Roasted Leeks with Balsamic Vinegar

(serves 8-10)

Ingredients

3 lbs. leeks

1/3 cup olive oil

1 teaspoon garlic powder or granulated garlic

1/2 teaspoon salt

1 teaspoon black pepper

3 tablespoons balsamic vinegar

 

 

Directions

Preheat oven to 425 degrees F.

Cut off the roots of the leeks and slice them in half, lengthwise.

 

Pulling apart the layers under the faucet, rinse off all the dirt and grit between the leaves.

 

Shake off the excess water, then slice the leeks into 1 to 2-inch pieces, discarding any brown, yellow, or otherwise discolored parts of the leaves. (Note: Many people discard the entire dark green portion of leeks, but I always use this part, which has a slightly stronger flavor but is quite delicious.)

 

 

 

Place the sliced leeks into a large roasting pan. 

 

 

Drizzle on the olive oil and stir to coat. Then add the garlic powder, salt, and pepper, and stir again so they’re distributed evenly over the leaves.

 

Roast until the leeks start to brown, about 20-30 minutes. 

 

Remove from oven and drizzle with the balsamic vinegar. Toss to coat the leeks evenly, then return to oven and roast for another 10 minutes. (See photo at top.)

 

Bon appétit! 

 

🌿 🍋 🌱

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WATERS OF DESTRUCTION

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Orchid Isle Mystery  #1

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Justice is Served:  A Tale of Scallops,

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