Slow-Roasted Thyme and Lemon Leeks by Chefnoorboereboom

Ingredients

• 8 medium leeks, cleaned and trimmed
• 1/2 cup extra virgin olive oil
• 4 sprigs fresh thyme
• 2 strips lemon peel (pith removed)
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 160°C (325°F).
2. Arrange the cleaned leeks in a single layer in a baking dish.
3. Drizzle the olive oil evenly over the leeks, then scatter the thyme sprigs and lemon peel strips on top.
4. Season lightly with sea salt.
5. Cover the baking dish tightly with aluminum foil to trap the steam.
6. Roast in the oven for 60 minutes, or until the leeks are tender and easily pierced with a knife.
7. Remove from the oven and let rest for 10 minutes before serving.