Leeks become melty and sweet when roasted. A sprinkling of Parm and black pepper makes them even more appealing. Some nights I top these with a fried egg and call it a meal. On others, I serve them beside roasted, grilled, or pan-seared meat or fish or in a lineup of other veggie dishes. —Antoni Porowski
finely chopped fresh soft herbs, such as tarragon, marjoram, chives, and/or basil, plus more for serving
grated lemon zest
fresh lemon juice, plus 1 or 2 lemon wedges for serving
Kosher salt and freshly ground black pepper
medium leeks (about 3 pounds total)
freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
In This Recipe
Heat the oven to 425°F, with a rack in the middle.
Whisk the oil, herbs, Dijon, lemon zest and juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Trim the roots and dark green parts from the leeks and discard (or save to use for making stock). Halve the leeks lengthwise, rinse well, and pat dry, then arrange cut side up on a baking sheet. Spoon the oil mixture over the top, then rub it between the leaves. Turn the leeks cut side down and roast until softened and golden on the cut sides, 25 to 30 minutes.
Turn the leeks cut side up, sprinkle with the Parmesan, and continue roasting until the cheese is melted, 3 to 5 minutes more. Transfer the leeks to a platter, top with fresh herbs, season with pepper, and squeeze lemon over them. Serve hot or warm.