1 bunch leeks, tough green leaves trimmed, stem end quartered lengthwise
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.
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