Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Trim the dark green tops off the leeks, saving about 2 inches of the pale, tender part. Peel away any tough outer layers to expose the smooth, white insides.
Slice the leeks in half lengthwise to reveal their inside. If they’re thick, cut each half into quarters for even roasting.
Arrange the leek halves cut-side up on the prepared baking sheet. Drizzle generously with olive oil, making sure to coat all surfaces evenly.
Sprinkle the leeks with salt and freshly cracked black pepper, pressing the seasoning into the cut sides for maximum flavor.
Place the baking sheet in the oven and roast for 25-30 minutes, until the edges are golden, caramelized, and slightly crispy, and the leeks are tender when pierced with a fork.
If you want a bit more crispness, turn on the broiler for 2-3 minutes, watching carefully so they don’t burn. You’ll hear a gentle crackle and see deep amber edges emerge.
Remove the leeks from the oven and let them rest for about 5 minutes, allowing the flavors to settle and the texture to become velvety.
Squeeze fresh lemon juice over the roasted leeks for a bright, tangy contrast. Garnish with chopped herbs if using.
Serve the leeks warm, drizzled with a little extra olive oil if desired. Enjoy their smoky, tender richness as a side or a flavorful snack.
