Oven Roasted Leeks with Butter & Garlic

I genuinely think roasted leeks are one of the most underrated vegetables you can put on a dinner table and this is the recipe that converted me. Searing them in butter first, then braising in white wine, garlic, and tarragon until they’re completely soft and silky – it’s such a simple method but the result feels really special. If you want another easy vegetable side that punches above its weight, my Skillet Roasted Corn is a great one to serve alongside.

Why you’ll love this recipe

• Amazing flavour: Braising these roasted leeks in white wine, butter & tarragon gives them this rich, slightly sweet depth that dry roasting just doesn’t get close to. I use the same kind of flavour building in my Tarragon Chicken.
• One pan & so easy: A few minutes of searing on the stovetop and then the oven does the rest.You get a really impressive roasted leek for very little active work, like my Pork Loin Crock Pot recipe.
• It works with almost anything: These go with roasted meats, tucked into tarts, or spooned over risotto. You can swap the herbs or the stock depending on what you’re serving them alongside & they’ll work every time.

If you love easy vegetable sides, Roasted Tenderstem Broccoli, Air Fryer Green Beans, and Honey-Roasted Carrots & Parsnips are all worth trying.

Ingredients For Roasted Leeks

The most important ingredients in this roasted leeks recipe:

• Leeks: Look for thick, sturdy ones with plenty of white and light green stalk – that’s the tender, flavourful part you want for a great roast leek. If you end up with extras, they’re absolutely brilliant sliced into my Leek & Potato Soup.
• White wine: White wine deglazes the pan & adds a sharpness that cuts through all the butter beautifully. If you’d rather skip the alcohol, extra stock with a squeeze of lemon juice works just as well, similar to what I do in my Creamy Salmon Pasta.
• Tarragon: The dried tarragon brings this subtle anise note that works so incredibly well with the leeks and the white wine. Knowing how to roast leeks well really does come down to getting the seasoning balance right.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Make it dairy-free: Swap the butter for a good quality vegan block or extra virgin olive oil and the roasted leeks will still caramelise really well. 
• Add parmesan and lemon: Skip the tarragon and finish with freshly grated parmesan and lemon zest straight out of the oven for a brighter, sharper result. This would pair so well with my Garlic Butter Chicken.
• Use vegetable stock: Swap the chicken broth for a robust vegetable stock and it becomes a fully vegetarian side dish without losing any of the depth.

How to Wash Leeks Before Cooking

Leeks grow in sandy soil so cleaning them properly really matters.

Step 1: Trim the green end off of your leeks, then slice lengthwise through the middle to slice the leek in half.

Step 2: Holding onto the root end of the leek, wash the leek downwards so that any dirt washes out. Once thoroughly rinsed, slice off the very end.

How to Roast Leeks

Preheat the oven to 180°C fan.

Step 1: Trim, halve lengthwise, thoroughly wash, and slice the root ends off your leeks.

Step 2: Melt the butter and olive oil together in an oven-safe pan over low-medium heat.

Step 3: Place the prepared leeks cut-side down into the bubbling butter and oil mixture.

Step 4: Gently brown the leeks for about 8 minutes before flipping them over so the beautifully caramelized cut side faces up.

Step 5: Pour in the stock mixed with minced garlic and dried tarragon, then season everything with salt and pepper.

Step 6: Transfer the pan to the oven and bake for 20-25 minutes until the leeks are fork-tender and ready to serve.

For comforting dinner ideas, try pairing these roasted leeks with Chicken Bolognese, Marry Me Chicken, or Oven Baked Salmon Steaks.

Serving Suggestions

Roasted leek recipes like this one make a weeknight dinner feel a bit more considered without adding much work. They’re brilliant alongside Steak Pasta, Baked Pork Steak, or a Pork Stroganoff. Roasted leeks also work really well tucked into a Mushroom, Leek & Aubergine Pie or spooned over Fish Risotto.

Leftover Storage and Reheat Instructions

Refrigerator: Transfer the roasted leeks and all their braising liquid into an airtight container once cool, and keep in the fridge for 3 to 4 days.

Freezer: Freezing baked leeks isn’t great for this one. The high water content makes them quite mushy on defrosting.

Reheat: Warm them gently in a covered skillet over medium-low heat using the leftover pan juices.

Roasted Leeks FAQs

To round out your menu, Banana Bread Cookies, Rice Pudding, and Shortcake Biscuits are all great options.