There is something truly captivating about this Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe that makes it an absolute must-try for anyone who loves wholesome, flavorful side dishes. The tender sweetness of roasted leeks pairs beautifully with the earthiness of potatoes, all given a luscious boost from tangy balsamic vinegar and fragrant fresh herbs. This dish is not only a feast for your palate but also a celebration of simple ingredients coming together in a way that feels like a warm hug on a plate. Whether you’re serving it alongside your favorite entree or indulging solo, it promises comfort and vibrant flavor in every bite.
Ingredients You’ll Need
Getting the perfect Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe just right is all about having fresh, simple ingredients that pack personality. Each component plays a key role in shaping the overall taste, texture, and color, making the dish both visually inviting and deeply satisfying.
- 2 leeks (stem only), sliced: Their sweet, mild onion flavor softens beautifully when roasted, adding subtle aromatic depth.
- 1 pound red or gold potatoes: These bring a hearty, creamy texture that contrasts wonderfully with the leeks’ delicateness; sweet potato or yam also work if you want a hint of natural sweetness.
- ⅓ to ½ cup sliced red onion or shallot: Adds a bit of bite and extra layers of flavor without overpowering the dish.
- 1 large garlic clove, minced: Essential for that savory kick that elevates the entire dish from simple to spectacular.
- ¼ to ⅓ cup olive oil or refined avocado oil: Helps everything roast to that perfect golden texture while bringing in healthy fats.
- 1 tablespoon balsamic vinegar: Adds a lovely tangy sweetness that balances the earthiness of the vegetables.
- ½ teaspoon kosher salt and ground pepper each: To season and highlight all the natural flavors.
- Optional ½ to 1 cup leafy greens: Spinach or similar greens add color and a fresh, tender bite when tossed in at the end.
- Lemon to garnish: Sliced and juiced for a refreshing brightness that cuts through the richness.
- Fresh herbs like parsley, thyme, or oregano: For that herby punch that makes this dish truly special and fragrant.
How to Make Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe
Step 1: Prepare Your Veggies
Start by preheating your oven to 425° F so it’s ready to work its magic. Wash all your vegetables thoroughly to remove any grit, especially the leeks, which tend to hold soil in their layers. Trim off the dark green tops and root ends of the leeks, then slice them into half-inch to one-inch rounds. Soak these rounds in a bowl of water to let any trapped sediment fall away. Meanwhile, quarter your potatoes and slice your red onion or shallot thinly to ensure even roasting.
Step 2: Mix the Ingredients
Drain the leeks well, then combine them with your potatoes and onions in a large bowl. Mince your garlic, and add it along with the olive oil, balsamic vinegar, salt, pepper, and a generous squeeze of fresh lemon juice. Toss everything together until the vegetables are evenly coated in this vibrant mixture, making sure every piece is flavored to the core.
Step 3: Roast to Perfection
Spread the coated vegetables out in a single layer on a baking sheet to ensure crisp, even roasting. Pop them into the oven for 30 to 35 minutes, flipping the potatoes halfway through to help them brown nicely on all sides. Keep an eye on the leeks and onions; if they become tender and caramelized earlier, feel free to remove them and let the potatoes keep roasting until they’re perfectly soft inside and golden outside.
Step 4: Add the Greens (Optional)
If you’re including leafy greens, lightly steam them until just wilted — whether in the microwave or on the stovetop. This step brings a fresh pop of color and subtle earthiness that brightens the dish. Gently fold the greens into the roasted veggies for a harmonious blend of textures and flavors.
How to Serve Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe
Garnishes
Nothing completes this dish better than a final flourish of fresh herbs like parsley, thyme, or oregano. Their bright and earthy notes lift the rustic flavors and make it look as good as it tastes. A light drizzle of extra virgin olive oil and a few lemon slices add a zesty finish that’s simply irresistible.
Side Dishes
This Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe pairs wonderfully with roasted or grilled proteins, such as chicken, pork, or fish. For vegetarian meals, try it alongside hearty grain bowls or creamy polenta for a wholesome, balanced plate.
Creative Ways to Present
Serve this dish straight from a rustic cast-iron skillet or arrange it artfully on a large sharing platter sprinkled with colorful herbs and lemon zest. For a casual gathering, place it in a warm ceramic bowl alongside a crusty loaf of bread. It also shines tossed into warm grain salads for a versatile twist.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, place any leftovers in an airtight container and store in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
You can freeze portions of this dish for up to 2 months. Spread the roasted vegetables on a baking tray to flash freeze before transferring to freezer bags to prevent clumping. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers in a skillet over medium heat with a touch of oil to revive their crisp edges. Alternatively, use the oven at 350° F until warmed through. Avoid microwaving if you want to maintain texture, as it can soften the potatoes too much.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While red and gold potatoes are preferred for their texture and flavor, sweet potatoes or yams add a lovely sweetness and still roast beautifully in this recipe.
Are there any substitutions for balsamic vinegar?
If you don’t have balsamic vinegar on hand, try using red wine vinegar or apple cider vinegar mixed with a touch of honey to maintain that sweet-tart balance.
How do I clean leeks properly?
Leeks can be sandy, so after slicing, soak them in a bowl of cold water and swish them around to loosen any dirt. The sediment will settle at the bottom while the clean leeks float to the top—lift them out gently and drain well.
Can this recipe be made in an air fryer?
Yes! You can roast the vegetables in an air fryer for a quicker option. Cook at 400° F for about 20 minutes, shaking the basket halfway through for even cooking, but keep an eye on the smaller leek pieces to prevent burning.
Is this dish suitable for a Whole30 diet?
Yes, as long as you use compliant oils like avocado oil and omit optional ingredients that aren’t Whole30-friendly, this recipe fits nicely within Whole30 guidelines.
Final Thoughts
From its simple, wholesome ingredients to its robust flavor and comforting texture, the Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe is a shining example of how elegant cooking doesn’t require fuss. I truly hope you give this recipe a spot at your table soon, whether as a weeknight staple or a welcoming companion to special gatherings. Every forkful offers warmth, brightness, and that perfect roast-touched magic that keeps you coming back for more.
Print
Oven Roasted Leeks and Potatoes with Balsamic and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oven Roasted Leeks and Potatoes is a simple, healthy, and flavorful side dish featuring tender leeks, crispy roasted potatoes, and aromatic red onions, all enhanced with garlic, balsamic vinegar, and fresh herbs. Perfect as a wholesome addition to any meal, this vegetarian recipe can also be adapted for air fryer cooking, making it a versatile and easy-to-make vegetable side.
Ingredients
Vegetables
- 2 leeks (stem only), sliced
- 1 pound red potatoes or gold potatoes, quartered (sweet potato or yam may be substituted)
- ⅓ to ½ cup sliced red onion or shallot
- ½ cup to 1 cup leafy greens (optional, ex: spinach leaves)
Seasonings and Condiments
- 1 large garlic clove (½ to 1 teaspoon, minced)
- ¼ cup to ⅓ cup olive oil or refined avocado oil (adjust as desired)
- 1 Tablespoon balsamic vinegar
- ½ teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- Lemon (sliced and juice for garnish)
- Herbs to garnish – chopped fresh parsley, thyme, or oregano
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 425°F. Wash all vegetables thoroughly. Cut off the green tops and roots from the leeks, slice the leeks into thin rounds (½ inch to 1 inch), and place them in a bowl of water to remove sediment.
- Slice Potatoes and Onions: While the leeks are soaking, quarter the potatoes and peel and slice the red onion into thin strips.
- Drain Leeks and Combine: Remove leeks from the water and place them in a clean mixing bowl with the sliced potatoes and onions.
- Add Seasonings: Add the minced garlic, olive oil (start with ⅓ cup), balsamic vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and a squeeze of fresh lemon juice to the vegetables.
- Toss and Arrange: Toss all the ingredients thoroughly until the vegetables are evenly coated with the seasoning mixture. Spread the vegetables evenly in a single layer on a sheet pan.
- Roast: Roast in the preheated oven for 30 to 35 minutes. Halfway through, flip the potatoes and check the leeks and onions; if the leeks and onions are fully cooked, remove them from the oven and place them aside. Continue roasting the potatoes until tender and golden.
- Combine and Season: Once the potatoes are done, remove them from the oven and combine them with the cooked leeks and onions. Taste and adjust seasoning with additional salt and pepper if needed.
- Cook Greens (Optional): If using leafy greens, lightly steam them in a microwave or stovetop until softened, then mix them into the roasted vegetable mixture.
- Garnish and Serve: Garnish with fresh lemon slices, a squeeze of lemon juice, and chopped herbs like parsley, thyme, or oregano before serving.
Notes
- Soaking leeks in water helps remove dirt and grit hidden in the layers.
- You can cut leeks into half-moons or rings depending on your preference.
- The olive oil amount can be adjusted to reduce fat or added for more richness.
- Sweet potatoes or yams can be substituted for a sweeter flavor.
- Leafy greens like spinach are optional but add color and nutrition.
- If using an air fryer, roast vegetables at 400°F for about 20-25 minutes, shaking the basket halfway through.
