slow roasted leeks w lemon & dill

serves 4 as a side dish
preparation time
10 minutes
cooking time
80 minutes


  • 3 large leeks, green tops and root ends removed
  • 1/2 cup freshly chopped dill
  • 1 medium sized lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1/4 cup extra virgin olive oil + more for serving


Prehat your oven to 200c, fan-forced.

Slice the leeks into roughly 2cm rounds and place in a medium sized baking dish. Add the freshly chopped dill. 

Chop the lemon into quarters, then cut the quarters in half again removing any pips you can see. Add to the baking dish with the leeks and dill. 

Add the salt, pepper and extra virgin olive oil. Toss everything really well then place in the oven for 80 minutes, tossing at the 30 & 60 minute mark, adding more extra virgin olive oil if needed. The leeks are done when lovely and soft in the centre and a deep golden brown on the outside. 

Serve drizzled with more extra virgin olive oil and ensure you eat the roasted lemon too as it truly makes the dish!