🥔 Sides & extras
Spicy caramelized leeks with fresh lemon
Crispy little leek ribbons with creamy middles and a bright lemon finish
⏱️ Time estimate: about 35 minutes
Halved leeks get sliced into streamers, rubbed with harissa and olive oil, then roasted until their tips frizzle and crisp while the centers go soft and sweet.
Ingredients
- 4 large leeks, dark green parts removed, halved lengthwise
- 1/3 cup olive oil
- 2 tablespoons harissa paste
- Kosher salt and freshly ground black pepper
- 1/2 lemon, seeds removed and very finely chopped
- Flaky sea salt, for finishing
Instructions
- Heat the oven. Preheat the oven to 450°F.
- Prep the leeks. Place the leeks cut side down and, without cutting through the root, slice them lengthwise into 1/4-inch strips so they look like streamers or palm fans. Arrange them in a 9-by-13-inch baking dish or on a rimmed sheet pan.
- Season them well. Whisk together the olive oil and harissa, then massage the mixture into the leeks, working it into the layers. Season with salt and pepper and straighten them out as best you can.
- Roast. Roast, without fussing with them too much, until the ends are sizzling, browned, and crisp in spots, 20 to 25 minutes.
- Finish and serve. Transfer to a serving platter, then top with the chopped lemon and flaky salt before serving.
These are apparently excellent at room temperature too, which feels very smug and useful for dinner parties.