Technically, these leeks are braised, not roasted. But who can complain about technicalities when the results are so meltingly tender and delicious? Dryroasting leeks is okay when the leeks are sliced and are part of a mix of vegetables. For leeks to be enjoyed on their own, however, they must be tamed with a little braising liquid.
SERVES 4
INGREDIENTS:
- 8 small to medium-size leeks, white parts only, trimmed
- 2 tablespoons extra virgin olive oil
- 1 cup high-quality neutral-tasting chicken or vegetable broth
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a 9 × 13-inch baking dish.
- Brush the oil on the leeks and arrange in a single layer in the dish.
- Roast for about 20 minutes, shaking the dish occasionally for even cooking. Add the broth and roast for another 10 minutes.
- Transfer the leeks to a serving platter. Sprinkle with salt and pepper to taste and serve hot or at room temperature.
