Roasted Leeks

Ingredients:

  • 1 Bunch RLF Leeks

  • Enough Olive Oil to lightly coat

  • Salt and Pepper to taste

Instructions:

  • Preheat oven to 425

  • Chop off rooty tip and dark green tops, leaving white and light green parts

  • Slice into 1 inch thick rounds

  • Toss with enough Olive Oil to lightly coat

  • Add salt and pepper to taste

  • Put oil or parchment paper on a sheet pan to prevent sticking

  • Transfer leeks to sheet pan

  • Roast until outside of rounds turns brown and insides are soft

Rebecca Dickens