This dinner party side dish just might steal the show! The sweetness of the perfectly roasted leeks served up with creamy roasted peas, salty melted parmesan and a hint of fresh mint leaves is exactly the kind of side dish you can be proud of!
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Why You’ll Love Roasted Leeks
Leeks are so underrated and never quite showcased as the hero ingredient. They are always in the background, doing all the hard work in making soups, roasts and stews all the more sweeter. Like all alliums, they do a good job of lifting everyone else.
Roasted leeks are so sweet, and I think they look so gorgeous. They are also incredibly easy to prepare. Cut, wash, oil and whack it in the oven. You don’t need much else to bring out the flavours.
This recipe does a lot of that. We add the peas and parmesan later, and it all roasts away beautifully. And their flavour will allow you to serve up this side dish for any occasion or meal.
Good enough for something fancy and simple enough for a mid-week dinner. If you have any extra leeks left, our Baked Miniature Pumpkins with Shitake is also such a great recipe!
What are Leeks?
Leeks are one of those vegetables that have been around since ancient times. They were grown in Mesopotamia, loved by the Egyptians and were favourites of Roman Emperors.
Leeks are alliums. If you smelled and tasted a raw leek, you’ll see the similarities they have to onions, garlic, chives and spring onion (scallions).
They look like a giant spring onion with tougher greens and bulbs. Unlike most bulbs, however, the white part of the leek is long and cylindrical.
Seeing it has roots in the Middle East and the Mediterranean, they are, of course, a big player in their cuisine. Now grown in many parts of the world, leeks are ever so popular.
However, it always takes a back seat in recipes as the one vegetable that gives a meal that extra depth of flavour.
Perhaps the most popular dish you’ll know is potato and leek soup. And how delicious is it?
What Do Leeks Taste Like?
Leeks taste much like an onion, although it is milder and not as sweet. When cooked through, be it by roasting or sautéing, the flavours become much sweeter.
Recipe Overview
Flavour/Texture: Like all alliums, they caramelise beautifully and become ever so sweet once they are roasted. The leeks soften to the point of being limp while the roasted peas give that creamy, bean-like texture.
The parmesan really kicks up this side a notch. Feel free to add more if you want more cheesy goodness or if you like it saltier. In my house, one can never have too much parmesan!
The fresh mint leaves are such a surprise flavour in your mouth. The unexpected spearmint undertones are such an excellent contrast to the warmth of the dish and the saltiness of the parmesan—a really good lift.
Ease: Roasting vegetables truly is quite an easy task. In most cases, you’re just coating them in olive oil, adding any spices or herbs you may like and then putting them in the oven and letting it do all the work for you. In other words, it’s easy!
Time: A 40 minutes side dish may sound a little long, but 30 minutes of that is roasting, so you have time in between to do other things to get dinner ready.
Ingredients
Ingredients needed to make this Roasted Leeks and Peas recipe:
Leeks: Purchase 2 even sized leeks so that they will cook evenly at the same time. Also, think about your baking dish and make sure they will fit. If too long, you can cut them in half crossways and place the leeks horizontally on the baking dish to make them fit.
Peas: For the best roasted peas, get fresh hulled peas, not frozen peas. Yes, they are more expensive, and yes, of course, you can use frozen peas, but the difference in freshness is significant. Fresh peas can withstand the roasting process better.
Salt: Needed for the peas to bring out the flavours before the roasting process starts. If you don’t like things too salty, you can omit salt in the peas as the parmesan may be enough for your palate.
Parmesan: Get good quality parmesan in a block and grate it yourself rather than the pre-grated variety. The strong, sharp flavours of the parmesan will make a real difference to this side dish.
Mint leaves: The mint leaves provide a truly refreshing hint of spearmint. Mixed with the smokiness of the leeks and the saltiness from the parmesan cheese, it is quite the combination.
Variations and Substitutions
Frozen peas: If fresh peas can’t be found or a little out of your budget, you can use frozen peas. However, frozen peas are already cooked, so you just need to let them defrost completely before coating them with olive oil and salt.
You can use the rest of the frozen peas for Peas and Pasta Salad with Prosciutto or Roasted Brussels Sprouts And Carrots.
Omitting mint: If mint is not your cup of tea, you can omit it altogether.
Parmesan cheese substitute: The best substitute for parmesan cheese is Grana Padano. Grana Padano is also made in Northern Italy and is quite similar. You’ll definitely get the saltiness required for this side dish.
Vegan option: Vegan parmesan can be used for this recipe. Usually made of nutritional yeast, a nut such as cashews and garlic powder, it, of course, won’t melt. But you can sprinkle on top to give you that parmesan flavour.
Instructions
Step by step instructions for how to make Roasted Leeks and Peas:
Preheat the oven to 200°C or 400°F.
Cut the root end and green tops off the leeks.
Cut the leeks in half, lengthways. Wash between the sheaths carefully as they harbour a lot of dirt.
With 3 tsp of olive oil, baste your baking dish lightly, then coat the leeks thoroughly, including between each layer. Place in the oven for 20 minutes.
Bring a small saucepan of water to the boil and blanch the peas for about 3 minutes. Remove, drain and place peas in ice cold water to stop the cooking process. Drain and pat dry.
To make the roasted green peas, add the peas, 2 tsp of olive oil and 1 tsp of salt into a small mixing bowl. Mix thoroughly.
Finely grate the parmesan to yield ¼ cup. By the way, our Parmesan Chipotle Corn Salad with Black Beans would be perfect for the rest of the parmesan!
At the 20-minute mark, remove the baking dish and add the peas around the leeks. And top with the grated parmesan. Place back in the oven for 10 minutes.
Pick the leaves of the mint to yield ⅓ cup. The smaller leaves would make for a better garnish.
Remove the baking dish when it’s time. Garnish with mint leaves and season with pepper to taste.
Serve hot.
Great Mains for This Side Dish
Looking for some main dish inspiration to go with this Roasted Leeks and Peas? Try these!
Crumbed veal cutlet and leeks would make an amazing combination. If you’d prefer to have some fish for dinner, this stunning Salmon en Croute would be an amazing dish to try for entertaining.
For a really simple, mid week meal, this pasta with garlic and oil can be whipped up in just 15 minutes!
Frequently Asked Questions
The main part of the leek that is eaten is the white to light green leaf sheaths. That long and dense part of the leek is not actually a stem or a stalk. They are leaves that are bound tightly together, giving them these gorgeous layers that make for a very pretty vegetable.
The leafy green tops of the leek are extremely tough and are never really used independently as part of a dish. In most cases, they are discarded.
However, they should be kept and used as a flavour enhancer. You can, for example, use them as the base of stock in your mirepoix just like you would with onions and in actual soups. You can tie them tightly together, submerge them in your soup and then discard them once the soup is ready.
Like scallions, you can also use the leaves to form the base of meats and fish to help create flavour. Place them at the bottom of our baking dish or Dutch oven and place the meat on top.
Grown in the bottom of trenches, the white part of the leek can get extremely dirty with soil trapped between the sheaths. Just pry the sheaths open a little so that you can get the water in to wash them properly.
If you are going to cut them up into small pieces, do that first, as it will be much easier to clean under water.
The best way to store leeks would be to wrap them up in a damp paper towel secured by twine or a rubber band. Then place them in a perforated bag so that it can maintain their moisture. Store in the crisper drawer of the fridge; they can last up to 10 days.
Time to showcase the good old leek, which usually takes a back seat and makes everyone else look good. The roasting process makes these gorgeous sheaths ever so sweet.
The roasted peas add another texture profile, while the parmesan just makes everything taste better. Leeks are grown all year round and easily found in your supermarket. Give them a try!
That’s all!
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Recipe
Roasted Leeks and Peas
Ingredients
- 2 leeks
- 5 tsp olive oil, divided
- 150 g peas, fresh
- ¼ tsp salt
- ½ cup parmesan cheese, finely grated
- ⅓ cup mint leaves, loosely packed
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Preheat the oven to 200°C or 400°F.
- Cut the roots end and green tops off the leeks. Cut the leeks in half, lengthways. Wash between the sheaths carefully as they harbour a lot of dirt.
- With 3 tsp of olive oil, baste your baking dish lightly, then coat the leeks thoroughly, including between each layer. Place in the oven for 20 minutes.
- Bring a small saucepan of water to the boil and blanch the peas for about 3 minutes. Remove, drain and place peas in ice cold water to stop the cooking process. Drain and pat dry.
- To make the roasted green peas, add the peas, 2 tsp of olive oil and 1 tsp of salt into a small mixing bowl. Mix thoroughly.
- Finely grate the parmesan to yield ¼ cup.
- At the 20-minute mark, remove the baking dish and add the peas around the leeks. And top with the grated parmesan. Place back in the oven for 10 minutes.
- Pick the leaves of the mint to yield ⅓ cup, loosely packed. The smaller leaves would make for a better garnish.
- Remove the baking dish when it’s time. Garnish with mint leaves and season with pepper to taste.
- Serve hot.
Notes
- If fresh peas can’t be found or a little out of your budget, you can use frozen peas. However, frozen peas are already cooked, so you just need to let them defrost completely before coating them with olive oil and salt.
- If mint is not your cup of tea, you can omit it altogether.
- The best substitute for parmesan cheese is Grana Padano. Grana Padano is also made in Northern Italy and is quite similar. You’ll definitely get the saltiness required for this side dish.
- For a vegan recipe, vegan parmesan can be used. Usually made of nutritional yeast, a nut such as cashews and garlic powder, it, of course, won’t melt. But you can sprinkle on top to give you that parmesan flavour.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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Gavin Sutherland
Literally my fave things in a bowl right there!!! The herb addition at the end makes it so fresh and that melted parmesan – say no more!!!!
The Devil Wears Salad
Thank you! Yeah the fresh mint gives the leek side dish a bit of a lift at the end. Glad you like it!