I love leeks! I buy them almost every Saturday at the market, and am impatiently waiting for my seeds to grow so I can have my own supply! Did you know that if you cut off the roots and bottom 1/2 inch of a leek and place it in water, it will start to grow? I have a few that were just transferred outside, I will report back with successes!
I am feverishly preparing desserts for my High Tea party this weekend (more on that later), so I have been reaching for quicker dinners. Tonight, we finished off some of our Roast Beef, which is still delicious and juicy 4 days later!
I wanted a nice roast vegetable dish with a bit of bite and sweetness to complement the meat. I love the combination of leek and thyme, and added asparagus because it works well roasted. Don’t forget a splash of balsamic vinegar at the end, that is what really elevates this dish.
Roast Leek and Asparagus with Thyme and Balsamic
4 small leeks, greens and roots trimmed and discarded, sliced lengthwise in half
1 bunch asparagus, bottoms trimmed at breaking point
1 sprigs thyme, removed from stem
Drizzle of olive oil
Salt and pepper
Drizzle of balsamic vinegar
- Preheat oven to 400 degrees.
- Line cookie sheaf with oil or parchment.
- Arrange asparagus and leeks (with their cut sides up).
- Sprinkle with thyme leaves. Season with salt and pepper.
- Drizzle a teaspoon or two of olive oil all over before placing in the oven.
- Bake for 20 minutes.
- Remove, plate, and drizzle with balsamic vinegar.
- To reheat roast pork, slice thinly and bake with the veggies for the last 3-5 minutes of baking.
Total cooking time: 25 min, serves 2