Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2021



Preheat oven to 400°F. In large ovenproof skillet with lid, place leeks in single layer, cut side down. Pour in 1 cup water and bring to boil over medium-high heat. Reduce heat, cover and simmer until leeks have softened slightly, about 5 minutes. Drain leeks, turn cut side up; season with salt and pepper. Drizzle with butter and sprinkle with Parmesan and pepper flakes.

Bake until leeks are tender, about 20 minutes. Broil until golden brown, about 2 minutes.

Remove tough outer leaf from bottom of each piece of leek. Drizzle with lemon juice and sprinkle with basil. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)



Taking their name from the small village where they are grown on the border of France and Spain, Espelette peppers are a quintessential Basque spice, and so revered, they’re protected by the same French government body that maintains strict guidelines for products such as Roquefort cheese and Champagne.

Small, tasty gorria peppers are now cultivated in Quebec. If you can’t find gorria pepper flakes, you can replace them with paprika, or a blend of cayenne pepper and hot pepper flakes (this mixture is spicier, so reduce the amount by half).

Nutritional facts Per serving: about

  • Calories 210
  • Total fat 15 g
  • Saturated fat 4 g
  • Cholesterol 15 mg
  • Sodium 350 mg
  • Total carbohydrate 13 g
  • Fibre 1 g
  • Sugars 3 g
  • Protein 6 g
  • Iron 1.7 mg
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Lunch & Dinner

Roasted Leeks with Parmesan