Roasted Leeks with Parmesan
Tired of the same old vegetables every night for dinner? Change things up with these simple roasted leeks topped with Parmesan cheese. They have a mild flavor and go well with beef, chicken, or pork.
INGREDIENTS :
- 2 large leeks
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
- chopped parsley for garnish (optional)
DIRECTION:
- Preheat oven to 425 degrees F (220 degrees C).
- Trim leeks by discarding the root end and the dark green tops. Quarter leeks and rinse well to remove any sand. Pat dry with a paper towel.
- Drizzle olive oil, salt, and pepper over the leeks. Use your hands to make sure they are evenly coated. Place leeks cut side down in a baking dish.
- Cook for 20 minutes. Carefully flip leeks over to cut side up. Sprinkle with grated Parmesan cheese and cook until soft and cheese has melted, about 10 minutes more. Garnish with chopped parsley if desired.
