These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.
- Servings: 4
Source: Whole Living, April 2011
- 1 bunch leeks, tough green leaves trimmed, stem end quartered lengthwise
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.