Nutrition per serving may change if servings are adjusted.
4 large leeks
3 tablespoons extra-virgin olive oil
½ teaspoon herbes de Provence
½ teaspoon ground pepper
¼ teaspoon salt
Preheat oven to 350°F.
Trim roots and dark green tops from leeks, leaving 5 to 8 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large). Rinse well, taking care to remove any grit, and pat dry. Nestle the leeks in a single layer, on their sides if necessary, in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with herbs de Provence, pepper and salt. Cover with foil and bake until very tender, 50 minutes to 1 hour. Uncover and continue baking until lightly browned, about 10 minutes more.
150 calories;11 g fat(2 g sat); 2 g fiber; 13 g carbohydrates; 1 g protein; 57 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 1,485 IU vitamin A; 11 mg vitamin C; 54 mg calcium; 2 mg iron; 163 mg sodium; 164 mg potassium