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

Roasted Leek Greens Recipe

Holly Gray
Leek greens are roasted until tender, then finished with a quick red wine vinegar and mustard dressing. A simple, flavorful side dish using the tops of leeks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, French
Servings 4
Calories 142 kcal

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

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a small bowl, whisk together the red wine vinegar and Dijon mustard. Set aside.
  • 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.
  • 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.

Nutrition

Calories: 142kcalCarbohydrates: 26gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 137mgPotassium: 332mgFiber: 3gSugar: 7gVitamin A: 3054IUVitamin C: 23mgCalcium: 109mgIron: 4mg
Keyword fall, leeks, salad, side dish
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