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

Directions

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.