Ingredients:
- 4 medium leeks
- 1/2 cup of water
- 2-3 tablespoons of fresh lemon juice
- 1/2 teaspoon of salt
- 1 teaspoon of honey
- 4 cloves of garlic
- 5-6 sprigs of thyme, marjoram, or rosemary
- 4 tablespoons of olive oil
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Instructions:
- Preheat the oven to medium heat (160 degrees Celsius).
- Remove the root of the leeks and then halve them or remove a significant layer lengthwise.
- Rinse under running water and separate the layers slightly with your fingers to allow water to penetrate.
- Arrange the leeks in a high-rimmed baking tray with the cut side up.
- Pour the water and lemon juice around the leeks. Sprinkle with salt, drizzle with honey, and add the garlic cloves, thyme, and two tablespoons of olive oil.
- Cover the tray with aluminum foil and bake for 45 minutes.
- Remove the cover, drip the remaining olive oil on the cut side of the leeks, and return to the oven at a high upper heat (200 degrees Celsius) for another 10-15 minutes or until the leeks show significant roasting marks.
- Sprinkle some thyme sprigs on top before serving, and optionally add a lemon wedge for squeezing.