Butter Roasted Leeks

Serves 4 to 6.

Note: Pair these with roast chicken or toss with pasta, fold into an omelet or strew on pizza. From Beth Dooley.

• 4 medium leeks, trimmed, sliced in half

• 1/4 c. vegetable or chicken stock

• 2 tbsp. fresh lemon juice

• 2 to 3 tbsp. unsalted butter, melted

• Salt and freshly ground black pepper


Preheat the oven to 400 degrees.

Run the leeks under cold water to remove any dirt or grit. Pat dry.

Place the leeks in a baking dish, add the stock and lemon juice. Drizzle with the butter, season with salt and pepper. Cover the dish with aluminum foil.

Bake the leeks until fork-tender, about 30 minutes. Remove the foil and continue roasting the leeks until the color begins to darken, about 10 to 15 minutes more.

Nutrition information per serving of 6:

Calories 70 Fat 4 g Sodium 40 mg

Carbohydrates 9 g Saturated fat 2 g Total sugars 2 g

Protein 1 g Cholesterol 10 mg Dietary fiber 1 g

Exchanges per serving: 2 vegetable, 1 fat.