If you’re looking for a flavorful and healthy dish, try roasted leeks topped with crispy bacon and hazelnut dressing. This unique combination of flavors and textures can be served as a side or appetizer and is suitable for paleo, gluten-free, Whole30, and low-carb diets.
When I asked my Facebook followers about the top 5 vegetables they wanted to cook with more, leeks came out on top. Inspired by this, I set out to create some delicious and nutritious recipes featuring leeks as the star ingredient.
While leeks are often overlooked beyond soups, they are actually quite versatile and can be used in various dishes as a flavorful alternative to onions. From braising to stir-frying, leeks can add a unique taste to your meals.
In terms of nutrition, leeks offer a good mix of vitamins and minerals, including vitamin K, C, A, B6, manganese, copper, iron, folate, and fiber. They also contain the flavonoid kaempferol, which supports vascular health.
Cook’s notes
If you prefer, you can use baby leeks for this recipe and roast them whole instead of slicing them. You can also substitute hazelnuts with almonds, macadamia nuts, pistachios, or pine nuts. For added flavor, drizzle some hazelnut oil over the dish. And if you’re out of lemons, white or red wine vinegar can be a good substitute.
For a vegetarian or vegan version of this dish, simply omit the bacon.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Roasted leeks are topped with crispy bacon and hazelnut dressing for a unique and delicious combination of flavors and textures. This dish can be served as a side or as an appetizer and is paleo, gluten-free, Whole30 and low-carb friendly.
-
Preheat the oven to 180° C / 355° F.
-
Wash the leeks and slice the pale white and light green part into 1-cm disks. Reserve the green ends for stock or stir-fry.
-
Arrange leek slices in a single layer in a roasting tray and drizzle with oil and sprinkle with a little salt. You can also use a few dollops of ghee. Roast in the oven for 25 minutes.
-
Place hazelnuts in a small frying pan and cook over medium heat for 5-7 minutes, tossing through frequently, until toasted and the shell skin starts to come off. Set aside to cool and peel as much of the skin off as you can/want. Once cool, crush the nuts with a large chef’s knife and chop into small pieces or grind in a food processor.
-
Halfway through the roasting time, pan-fry the diced bacon over medium-high heat until crisp. Add garlic, lemon zest, and hazelnut crumbs. Stir and cook for a minute or two until garlic is lightly golden.
-
Take the bacon off the heat and add 2 tablespoons of olive oil, lemon juice, and a good pinch of salt and pepper. Stir through to warm up the oil and set aside.
-
Finally, remove the leeks to a bowl or a platter and top with the dressing. Serve with a side of protein and a salad.
Calories: 334kcal | Carbohydrates: 10g | Protein: 5g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 118mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 751IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg