Name: Roasted Leek Greens Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 teaspoons red wine vinegar; 2 teaspoons creamy Dijon mustard; 8 cups leek greens (cut into 1-inch pieces); 1 tablespoon olive oil; 1/4 teaspoon ground black pepper; 1/8 teaspoon salt; 1 tablespoon parsley (minced)

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Roasted Leek Greens make use of the often-overlooked tops of leeks. Tossed with olive oil and roasted until tender and browned, they’re finished with a quick Dijon vinaigrette, then topped with parsley. It’s a practical way to use the whole plant without letting the greens go to waste.

Top down view of roasted leek tops on a white serving plate.

Table of Contents

Cooking with Leek Greens

Leeks are most often used for their tender white and light green parts, but the dark leafy tops are just as useful in the kitchen. They have a stronger, slightly earthy onion flavor that mellows as they cook and take on a subtle sweetness when roasted. In this recipe, the greens are cut into pieces, tossed with olive oil, and cooked in a hot oven until they soften and brown in spots. After roasting, they’re finished with a quick mix of red wine vinegar and mustard for brightness, then topped with parsley just before serving.

Roasted Leek Greens pair well with baked sweet potatoes, lentil loaf, or simple grain bowls. They also work as part of a fall table alongside other warm, vegetable-based dishes.

Garden Tips for Growing Leeks 🌱

Leeks are a long-season crop that grows well in cool weather. While most recipes focus on the white and pale green base, the leafy tops are also edible and flavorful.

Start early: Begin seeds indoors 8–10 weeks before your last frost date, then transplant outdoors once the soil can be worked.
Blanch for tenderness: As leeks grow, mound soil around the stems to keep them pale and tender.
Harvest gradually: Leeks can stay in the ground until a hard freeze.

Using the Whole Leek

This recipe focuses on the greens, but the root ends can be put to use, too!

To regrow leeks, place the root end upright in a shallow dish of water and set them near a sunny window. You should see new growth within several days, and the greens can be trimmed and used again.
For cooking, the white onion parts add good flavor to homemade broth. Just rinse them well to remove any grit, then simmer along with other vegetable scraps.
They can also go straight into the compost if you’re not saving them—no waste either way.

Partial side view of roasted leek salad on white plate.

Ingredients for Roasted Leek Greens

Leek Greens: Use the dark green tops of the leek, cut into 1-inch pieces. Be sure to rinse thoroughly—dirt often hides between the layers.
Olive Oil: Just enough to coat the greens and help them brown slightly in the oven.
Red Wine Vinegar: Adds a little sharpness to balance the roasted leeks.
Creamy Dijon Mustard: Stirred into the vinegar for a quick, tangy finish. Whole grain Dijon works too and gives the dressing a more rustic texture.
Kosher Salt and Ground Black Pepper
Fresh Parsley: Sprinkled on just before serving for a fresh finish.

Can I use the lighter green parts of the leeks?

Yes. While this recipe is designed for the dark leafy tops, the lighter green middle section can be roasted the same way.

How to Make Roasted Leek Greens

Step 1: Preheat and prepare. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2: Make the dressing. In a small bowl, whisk together the red wine vinegar and Dijon mustard. Set aside.

Step 3: Roast the leek greens. In a medium bowl, toss the leek greens with olive oil to coat. Spread them in a single layer on the baking sheet and season with black pepper and salt. Roast for 20 minutes, stirring halfway through, until tender and lightly browned in spots.

Step 4: Finish and serve. Transfer the roasted leek greens to a serving bowl. Drizzle with the vinegar-mustard mixture, toss to coat, and sprinkle with parsley. Adjust seasoning to taste. Serve warm.

Can I make this ahead of time?

Yes. Roast the leeks and store the dressing separately. Reheat the greens and add the dressing and parsley just before serving.

Storage

Store leftovers in an airtight container in the refrigerator. Reheat in the oven or a dry skillet over medium heat until warmed through.

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Close-up view of roasted leek greens salad showing ridged texture of leek tops, flecks of ground black pepper, and chopped parsley. The words ROASTED LEEK GREENS are printed across the middle.

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