Skip to main content
Epicurious
Bon Appétit

Glazed Leeks With Pine Nut Salsa Verde

4.2

(3)

Top view of roasted glazed leeks with pine nut salsa verde on a beige plate.
Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

These humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal to serve the leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.  

  

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

See Related Recipes and Cooking Tips

Read More
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.