Roasted Leeks

Serves 2

Ingredients:

• Two large leeks

• 1 Tbsp olive oil

• 1 tsp garlic

• ½ tsp paprika

• Salt and pepper to taste

• 1 Tbsp grated Parmesan (optional)

Directions:

1. Preheat oven to 400℉

2. Cut the root of the leek and the greens about 4 inches above the bulb

3. Cut leek lengthwise and rinse in between the layers

4. Mix the oil, garlic, paprika, salt, and pepper in a small bowl

5. Lay the leek halves with layers facing up on an ungreased baking sheet

6. Using a spoon, spread the oil mixture on the leeks and into the layers

7. Flip over the leeks and place in the oven for 30 minutes

8. Pierce the leek with a fork, if it is not yet tender, continue to cook then fork test every 5 minutes

9. Remove pan from oven, peel the tough top layer of the leek, and discard

10. Sprinkle with grated Parmesan and enjoy!

*Note, any kind of oil can be substituted for olive oil

Nutrition Facts (per serving): 130 Calories, 14g Carbohydrates, 2.5g Protein, 1.5g Fat

Inspired by whereismyspoon.com . Prepared by Abby Olmstead, UTMB Dietetic Intern, March 2020

Step 2

Cut the root of the leek and the greens about 4 inches above the bulb

Step 4

Mix the oil, garlic, paprika, salt, and pepper in a small bowl

Step 6

Using a spoon, spread the oil mixture on the leeks and into the layers

Step 9

Remove pan from oven, peel the tough top layer of the leek, and discard

Finished Product

Sprinkle with grated Parmesan and enjoy!