I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, as a starter. If you can’t find the baby leeks — though there seems to an alarming proliferation of baby vegetables these days — then simply substitute some fat scallions.
Yield: Serves 6
12 oz miniature leeks
3 tablespoons garlic-infused oil
1 teaspoon kosher salt
juice of ½ lemon
Preheat the oven to 425°F.
Lay the leeks in a large, shallow baking dish or roasting pan, add the oil and salt, then roll the leeks about to coat well.
Cook in the blistering oven for about 15 minutes, by which time they should be bronzed in parts.
Decant to a serving dish, and spritz with lemon juice.