VegBox Recipes

Roasted Leeks

Leeks are a great winter vegetable because they have a long season and actually taste better (sweeter) after the first frosts. Fresh, young leeks are small enough to roast whole. Larger, later-season leeks should be sliced first. This recipe is creamy and easy.


Serves 4

  • large leek or 1 medium leek per person
  • 1 tablespoon olive oil
  • 100g grated Cheddar
  • See variations for optional cream


  1. Pre-heat the oven to 180 C.

  2. Trim the root off the leeks and trim the leaves, if they're looking a bit dry.

  3. Slice down the middle of the leek and wash them well under running water. "Fan" the layers, to wash out any trapped mud or grit.

  4. Slice into 2 cm slices and shake in a colander, to make sure they're dry.

  5. Toss the leeks in a bowl with the oil, to make sure they are well coated.

  6. Put in an oven-proof dish and top with the grated cheese.

  7. Roast for 20 minutes, until the leeks are soft and the cheese is bubbling and lightly browned.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Roasted Leeks

For an even creamier version, mix 3 tablespoons of double cream with the olive oil, before adding the leeks.


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