Roasted Asparagus and Leeks Recipe

Roasted Asparagus and Leeks Recipe photo by Taste of Home

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No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Roasted Asparagus and Leeks Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

3 pounds fresh asparagus, trimmed
12 medium leeks (white portion only), halved lengthwise
4-1/2 teaspoons olive oil
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Directions

Place asparagus and leeks on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the remaining ingredients; pour over vegetables.
Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.

Nutritional Facts 1 serving equals 83 calories, 2 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Originally published as Roasted Asparagus and Leeks in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p154

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.