Slow Roasted Leeks


  • 4 leeks

  • 1/4 cup olive oil

  • 1 tablespoon sea salt


Wash leeks thoroughly and remove their leafy greens and about 1/2″ inch off the bottom of each stalk. Chop in half vertically.

Place a baking sheet in the oven and preheat to 400º.

In a large bowl, toss leeks with olive oil and salt until well-coated. Place leeks onto preheated baking sheet, cut side down. Carefully wrap the baking sheet in foil – you don’t have to seal it completely closed, but as tightly as possible is good. Return sheet to oven and decrease heat to 300º.

Bake for 1:15 to 1:30, until leeks are very tender. Remove sheet from oven and flip the leeks. Return to oven, increase the heat to 400º and cook for 15-20 minutes until they are crispy and golden brown.