Thanks to the use of fresh, in-season produce, these Oven Roasted Leeks and Potatoes are a super healthy and budget-friendly one-pan recipe that can be paired with all your favorite meals! Whip them up in minutes for a vegan side dish perfect for every occasion. Whole30 friendly.
Special Spring Produce
Do you create weekly meal plans based on the seasons? Of course, there’s not a ton of variety to choose from in the winter months (Although, that doesn’t mean I don’t love squash and Brussels sprouts). However, with warmer weather rolling in, an abundance of fresh produce won’t be far behind, and I couldn’t be more excited! I’m telling you guys, I get giddy over the thought of finding new foods to try at the local market.
My inner nutrition nerd can’t help it. Not only are all the fresh fruits and vegetables so vibrant and colorful, but they’re also at the peak of their nutritional readiness and super delicious! I love the chance to let seasonal produce shine – especially with springtime options like artichokes, rhubarb, chives, leeks, potatoes, and more! With so many options, I couldn’t force myself to choose just one vegetable. So, I opted for three and created this recipe for oven roasted leeks and potatoes with onions!
Keep reading to find everything you’ll need!
Roasted Leeks & Potatoes – Minimal Ingredients, Multiple Benefits
There are many reasons why I get so excited about seasonal produce! For instance:
- It’s picked at the peak of its ripeness and is more nutritionally dense (Source)
- It contains richer, more robust flavors
- It can be found locally, helping to support local farmers
- It’s super budget-friendly!
Therefore, it was a no-brainer for me to create a potato and leek recipe for spring.
Why We Love Leeks
A hugely underrated vegetable, leeks are a member of the onion family and taste like a combination of onions and garlic. As a result, they’re excellent flavor enhancers for soups, casseroles, starchy foods like potatoes, and bitter items like greens. They’re also full of vitamins and minerals like vitamins A, C, K, iron, and more! The trick to getting the most bang for your buck is to thinly slice the bulbs of your leeks, and sauté or roast them to release all their natural flavors.
Did You Know?! Leeks have two seasons! That’s right, they’re in season from October through January and again throughout the summer.
Unlike leeks, potatoes are in season all year long! Okay, that’s not completely true. However, you can easily find potatoes all year long. That said, different types of potatoes come into season at different times. For instance, for this roasted leeks and potatoes recipe, I used red and gold potatoes which are in season peak season during late spring and early fall. However, if you prefer sweet potatoes for a Paleo option, they’re best from October through December. No matter what kind you choose, they’re always delicious and pack tons of health benefits like fiber, vitamin C, and vitamin B6!
Tips for Cutting Roasted Leeks (2 Ways)
Cutting roasted leeks is easier than you think, promise! Just follow my tried and tested tips below.
- Clean the leeks.
- Cut off the root end.
- Next, cut the leeks where the dark green portion meets the light green stem, and remove the leaves.
- Remove any wilted leaves from the stalks, and rinse them underwater.
- Finally, cut the leeks into thin round slices, starting at one end.
Alternative Cutting Method for Cooking Leeks
This is my go-to preparation method for roasting leeks by themselves! It’s super easy and delicious. Plus, it makes a great single side dish.
- If you’re roasting the leeks by themselves in either the oven or air fryer, cut off the root end along with the last couple inches of the dark green leaves, and discard them.
- Cut the leeks in half lengthwise, and rinse them well. Then, proceed to season and roast or air fry.
How to Make Oven Roasted Leeks and Potatoes
Okay, now that you know how to prepare your leeks, let’s put it all together to create this complete side dish!
- Prepare the Veggies. Slice the potatoes into quarters, and peel and slice the onions into thin strips.
- Combine and Toss. Add all of your veggies to a large bowl, and toss them with garlic, olive oil, balsamic vinegar, salt, pepper, and a dash of lemon juice.
- Roast. Arrange your onions, potatoes, and leeks on a baking sheet in an even layer, and roast in the oven at 425° F for 30-35 minutes.
Baking Tip: To ensure your veggies cook evenly and make clean up a breeze, wrap your seasoned onions and leeks in tin foil, and add them to a baking sheet along with the potatoes. (See recipe below for cooking times)
Time-Saving Option – Air Fryer Roasted Potatoes + Leeks!
Looking for an easy way to save some time? Bust out the air fryer! It’s just as easy and takes half the time. We love air frying potatoes, but did you know you can add leeks, too? Just be sure to follow our tips below!
- Preheat the Air Fryer. Allowing enough time for your air fryer to heat before adding your veggies ensures that they begin cooking right away and prevents them from burning.
- Start with the Potatoes. Unlike the sheet pan version where you add everything to the oven all at once, you’ll want to start by making air fryer roasted potatoes. Otherwise, your leeks will burn.
- Shake the Basket. To guarantee your potatoes roast evenly, shake the basket halfway through cooking.
- Add the Leeks. With 8 minutes of cooking time remaining, add the leeks and onions to the air fryer basket, and cook as normal!
I haven’t tried to roast frozen leeks, but I think it would work. Just be sure to thaw them first, and let me know how it goes if you give it a try!
Roasted leeks have a slightly more mild flavor than onions and garlic with a slightly sweet twist that I love!
Yes! Store any leftovers in an airtight container in the fridge for up to 4 days. Or, keep them in the freezer for up to 6 months. Just be sure to thaw your veggies completely before reheating.
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!