Serves 4–6

INGREDIENTS:

4 medium leeks, trim at root end and where green part starts
1 to 2 TB olive oil, plus more for oiling pan
1/2 tsp sea salt
1/4 tsp pepper
1/2 cup or more vegetable broth

DIRECTIONS:

Cut leeks in half lengthwise and place in bowl of cold water to remove sand. Rinse under cold water and pat dry.

Pre-heat oven to 400 F.

In oiled roasting pan with sides, brush leeks with olive oil. Sprinkle with salt and pepper. Roast leeks until they are tender, about 35–45 minutes. While roasting, drizzle leeks with broth a few times to keep moist.