Roasted Leeks are a tasty side dish that will elevate and enhance any savory meal from meatloaf to chicken piccata.Prep time is quick and ingredients are simple — shredded parmesan, butter, herbs and seasoning. Toss leeks with a tablespoon of olive oil and add to the sweet potatoes. Check after 10 minutes to make sure the leeks don't burn. Roasted leeks soften and caramelize as they cook and have delicious flavor perfect served alongside Oven Baked Chicken Breasts or Salisbury steak. Remove the chicken and potatoes from the oven and toss the potatoes lightly. Preheat the oven to 450°.
Top with the leeks.

Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish. Continue to roast for another 15-20 minutes, until golden and tender. In a large skillet, melt 1 tablespoon of the butter.
Add the leeks and cook over moderately high heat, stirring, until softened, 2 to 3 minutes. Squeeze the garlic pulp out of the skin and into a small saucepan and place over medium-low heat. Full of savory ground beef and vegetables and topped with a tangy soy-ketchup glaze, these mini meatloaves bake up tender and delicious along roasted red potatoes, Brussels sprouts, and leeks. This hearty dinner comes together in an hour with only 15 minutes … Roast for an additional 25-35 minutes or until a thermometer inserted into the thickest part of a chicken thigh registers 160°F (temperature should rise to the recommended 165°F as it sits). The potatoes are steamed in the oven then smashed, drizzled with tons of olive oil and garlic and roasted with leeks. I love how the leeks get super crunchy in the oven and act as added texture for the potatoes, which are soft in the center and crispy around the edges.