A dark blue plate topped with small green leeks drizzled with a red balsamic dressing

Caramelised baby leeks

  • serves 4 as a side
  • Easy

The balsamic vinegar adds sweet and sour notes to the savoury, oniony depth of the baby leeks. Serve these alongside a simple roast chicken or fish


Make these caramelised baby leeks, then check out our buttered leeks, leek carbonara, leek fritters and more leek recipes.



  • baby leeks 270g
  • olive oil 1 tbsp
  • Belazu Balsamic Vinegar of Modena 4 tbsp


  • Step 1

    Fill a large pan with lightly salted water, bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.

  • Step 2

    Use a sharp knife to cut the baby leeks in half lengthways, then brush the cut sides of each with a little of the olive oil.

  • Step 3

    Heat a non-stick frying pan over a medium-high heat and cook the baby leeks, cut-side down, for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter, then drizzle with the Belazu Balsamic Vinegar and serve.

Try more vegetable side dish recipes

Buttered Leeks Recipe

Nutritional Information

  • Kcals 51
  • Fat 3.2g
  • Saturates 0.5g
  • Carbs 4.1g
  • Sugars 3.4g
  • Fibre 1.3g
  • Protein 0.9g