I love to make these Caramelized Grilled Leeks on the grill or in the oven. They have such a unique and sweet flavor and go well with rice, corn on the cob, and any other veggies and starch.
The most important thing with leeks is to make sure and remove any sand or grit from between the layers. To do this, cut off the tops (hair-like ends) and most of the tough green parts.
Then slice them in half, from top to bottom. Fan out the layers like in the photo above, and rinse under running water to remove any dirt or grit. I’m serious here y’all. These things are grown in sandy soil, and that grit has lots of places to hide, so clean these well.
These can be grilled or baked in the oven. I like to place them on a hot grill to get the darkened grill marks before adding seasonings. If you do this, make sure your grill is nice and hot first, and it takes a few minutes to get those brown marks.
Place leeks in a grill-proof pan. I line an aluminum disposable pan with parchment paper. Season with garlic powder, minced garlic, parsley flakes, and vegetarian ‘oyster’ sauce or soy sauce. Add 1/4 cup water to maintain moisture.
Fold the parchment paper over top. Then cover with a sheet of foil. Toss on the grill and allow to cook at medium-high heat for approximately 20-30 minutes. If baking in the oven, bake at 350 degrees for about 30 minutes.
If not cooked long enough, they will be chewy. Remove from grill and serve warm!
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for cooking this recipe
Don’t skimp on the washing process. There’s nothing worse than biting into gritty leeks.
Some folks peel away a few layers of the outer green before cooking, but I like to leave mine on to help hold moisture inside the middle. A few of those can be removed after cooking if desired.
Make sure to cook well. Undercooked leeks are a bit chewy.