If you frequent farmer markets, you probably have seen them, maybe even mistaken them for green onions. The difference is you cannot eat baby leeks uncooked. They can be sautéed, grilled or roasted, but if you want tender eating, blanch them first. There is a fine line between caramelized leeks and burned ones, so err on the side of caution rather than burning them into a limp unappetizing mess. I must say I have not been impressed with the treatment celebrity chefs give to leeks, baby or otherwise. Burning leeks is like burning eggs, a culinary sacrilege. It comes from impatient show off style cooking... like bulls in the china shop. I roasted my leeks with Roma tomatoes. First of all Roma tomatoes are small and less likely to flood the baking dish with tomato juice. Plus the short time in the oven ensures they won’t brake apart, making this into a vibrant side dish.

Roasted Baby Leeks

extra virgin olive oil for drizzling
baby leeks
Roma tomatoes, cut in half [optional]
salt to taste
1-2 garlic cloves, diced

  • Preheat your oven to 400F.
  • Wash the leeks and the tomatoes.
  • Trim the leaks on both ends and peel back the top layer.
  • Drop into fully boiling water for 2 minutes.
  • Cut the Romas in half.
  • Sprinkle a baking dish generously with olive oil
  • Arrange the leeks and the tomatoes in the dish.
  • Add the garlic and sprinkle with salt and more olive oil.
  • Bake in the preheated oven for 20 minutes.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!