The other day, my youngest son and I were having a lovely conversation about “stuff” and he turned to me and asked what my favorite color was. I started laughing, which of course he found interesting, and my answer was this “change is my favorite color.” Of course, he thought that statement was ridiculous and told me that was not an acceptable answer. Well, truth be told, I do like change. I get a little antsy when things stay the same for too long. Okay, back to our conversation… I don’t really have a favorite color, except for maybe red, orange or green and I feel the same way about the seasons.
Folks often talk about their favorite time of the year, and again, I don’t really have a favorite. If I did have to pick, I guess I’d say spring and fall, just because they are like the beginning of something good. You know, they kinda get you all excited for the big event that’s about to come. With all of these ramblings, I can say that one of my favorite things about spring is fresh vegetables. Spring peas, ramps, onions and leeks are abundant this time of year and are great to cook with.
Leeks can be used in soups, stews and casseroles but for me there is nothing like roasting them. With just a little olive oil, salt, pepper and a splash of fresh lemon juice, you’ve got something fresh and delicious. The high heat of roasting brings out all the mild onion flavor of this vegetable. I serve them along side grilled chicken or fish and they are perfect addition to a salad. So, I guess there are a few things in life I can call out as a favorite…like springtime and leeks.
Roasted leeks are fresh, delicious, and easy to make.
Author: Donya | asouthernsoul.com
2 - 3leeks
1teaspoonfresh cracked pepper
juice of 1/2 lemon
Slice leeks in half length wise. Place in a shallow pan filled with water to clean. Gently open the layers of the leek to remove any sand, then rinse under cool water. Lay on paper towels to dry.
Heat oven to 425 degrees. Prepare a baking sheet with parchment paper.
Place leeks on roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Place in oven to roast for approximately 15 minutes or until edges turn golden brown.
Remove from oven and sprinkle on fresh lemon juice.