Roasted leeks {easy, smoked and ready in 30 minutes! }

BBQ has to be my new way to cook this inconspicuous vegetable! I’ve already sautéed and roasted leeks, but grilling this mild slightly sweet veggie adds this perfect burnt flavor and honestly it’s better than most side dishes I’ve ever had in restaurants!

My husband raised his eyebrows when he saw me preparing leeks for dinner. But after a bite from a smoked tender vegetable, he asked for a few seconds. Even children who usually have green side eyes cleaned the plate. They are paired with grilled chicken, steak, and even thrown into salad or cereal bowls.

What are leeks?

Leeks are vegetables in the same family as onions, garlic and shallots. They have a mild onion flavor that turns butter and tender when cooked. The leeks are shaped like oversized green onions, with a white bottom that fades into light green and have dark green leaves on top. They are often used in soups, stews, and fried rice, but they do shine when grilled or roasted.

Before you begin

Here are some things you should know before starting this recipe:

• Choose the right leek: Look for solid leeks with white bottoms and bright greens. Avoid any leaves that feel weak or yellowed. Medium chives are ideal as they are easier to clean and cook on the grill.
• Clean them thoroughly: Because they grow in sandy soil, leeks tend to keep dirt between their layers. Therefore, Atorough rinsing is the key before cooking!
• Pre-cooked perfect texture: Steam leeks before grilling, making sure they are cooked and get a soft, creamy interior. This also prevents them from burning or drying on the grill.

How to roast leeks

Here’s how to roast this simple vegetable:

1. Prepare leeks

Trim the root ends and dark green leaves, and cut each chive in half. Rinse thoroughly to remove any grit.

2. Steamed leeks

Add a few inches of water to a pot with garlic and bay leaves. Place the steamer basket on top, add the leeks, and steam until tender.

Jump over the ship: No steamer? Slowly and gently in shallow water until tender.

3. BBQ and finish

Brush with olive oil and seasonal. Grill until both sides are burnt. Finished with lemon juice, parmesan cheese and extra seasoning.

BBQ Pot Options: If you don’t have an outdoor grill, use a baking tray on the stovetop over medium heat. Make sure it is preheated and easy to oil. Once the chives are steamed out, cut them into hot grills on one side and cook them on the grill like you do, about 5–6 minutes on each side until they are well burnt and tender.

Change taste

This recipe is super versatile, so feel free to use other flavors similar to:

• Cheese exchange: Use crushed goat cheese or blue cheese instead of Parmesan to make the flavor bolder.
• Add crunch: Top with toasted crumbs or chopped nuts for extra texture.
• Add herbs: After grilling, add chopped fresh thyme or coriander.
• Add protein: Crush some cooked bacon or bacon on top to give it a delicious flavor.
• Use different seasonings: We love this lemon pepper or homemade seasoned salt roasted leek!
• Drizzle balm glaze: The rich balsamic glaze is the perfect accompaniment to the butter chive smoked slices.

Served roasted leeks

This is my favorite staple dish that can be eaten with roasted leeks:

How to store and reheat

Here’s how to keep roasted leeks fresh in the refrigerator and reheat later:

• Shop: Bake the remaining leeks in an airtight container in the refrigerator for up to 3 days.
• heating: Heat in a frying pan over medium heat or in a 350°F oven until heated.
• Leftovers: Chop the remaining leeks and toss them into the roasted vegetable pasta salad.