Preheat your oven to 200°C (390°F). Gather a baking tray and a sharp knife, ready to prepare the leeks.
Trim the root ends of the leeks, then slice off the dark green tops—save those for stock or compost. Slice the leeks in half lengthwise, then into smaller manageable pieces if they're large.
Lay the leek halves cut side up on the baking tray. Drizzle generously with olive oil, making sure each piece is well coated. Sprinkle with flaky sea salt for flavor.
Gently toss or turn the leeks so they’re evenly coated in oil and salt. Arrange them in a single layer to ensure they roast evenly. Add a sprig of thyme or rosemary if you like for extra aroma.
Place the tray in the oven and roast for 20 minutes. You’ll start to smell a sweet, smoky aroma as the edges turn golden brown.
After 20 minutes, carefully flip the leeks with tongs or a spatula to promote even browning. Roast for another 10-15 minutes, until they are tender, caramelized, and slightly crispy on the edges.
Remove the tray from the oven and let the leeks rest for 5 minutes. Squeeze fresh lemon juice over the warm leeks for a bright, zesty contrast and grind fresh black pepper on top.
Transfer to a serving dish, drizzle with any residual olive oil from the tray if desired, and serve warm or at room temperature. These leeks make a rich, smoky side or snack with beautiful crispy edges.
