Caramelized Leeks with Orange Ginger Pomegranate Relish

These delicious caramelized leeks, braised in butter, thyme, and broth, are a seasonal side dish that’s full of winter flavors. Topped with a simple pomegranate, orange, and ginger relish, this vegetarian leek recipe is both beautiful and tasty.

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Where have caramelized leeks been all my life?! Seriously, though, this new recipe is simply AMAZING.

I give a lot of attention to onions on the blog, but leeks don’t have nearly enough posts in my opinion. You may think that they’re pretty much just another variation of an onion. However, leeks have a lot to offer on their own.

When prepared the right way, aka when they’re caramelized like in this recipe, leeks have a velvety, melt-in-your-mouth texture. Caramelized leeks taste delicious on their own, but I brought them up a notch with a fun topping.

Grated ginger and orange zest, coupled with pomegranate arils, orange juice, and honey, brings this simple side dish to the next level. But the best part is that these leeks aren’t just for special occasions or holidays, even though they appear fancy and special. You can make them any night of the week!

How to Make Caramelized Leeks

The process for making braised leeks, cooked in butter, is very simple! Just grab a skillet, preferably a cast iron one, a lid, and the ingredients. That’s right, you can skip the oven.

1. Keep the roots intact, and slice each leek in half lengthwise so that you have 8 long slices.
2. Heat a couple tablespoons of butter in a skillet. Place the leeks cut side down, and cook for 5 to 6 minutes. Pour in some veggie broth, add a few orange slices and thyme sprigs to the skillet, cover, and braise for 10 to 12 minutes until the leeks are fork-tender and charred/caramelized on the cut sides.
3. In the meantime, combine the pomegranate arils, grated ginger and orange zest, orange juice, and honey. Serve the leeks with the relish.

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Expert Tips

• To prepare leeks for cooking, slice off the dark green parts. You will only use the white and light green parts. Slice the leeks in half lengthwise, with the roots intact, and place them in a bowl, baking dish, or rectangular container. Cover with cold water, swish the leeks in the water, and let them sit for a couple minutes to get rid of the dirt inside the layers.
• The pomegranate relish can be made up to a few days in advance and stored in an airtight container in the fridge.
• Caramelized leeks are best eaten right away, with a fork and knife. Leftovers will last in the fridge for 1 to 2 days. Enjoy cold, or reheat in the microwave.
• If you would rather caramelize the leeks in smaller pieces, you can chop the longer pieces instead of keeping them intact. The recipe should still work with small slices.
• To make this recipe vegan, substitute olive oil for butter and use maple syrup in place of honey.

Serving Ideas

Caramelized leeks taste delicious with a roast, pork tenderloin, or fish. You can also serve them with my Slow Cooker Mushroom and Barley Stew or Roasted Kohlrabi Steaks with Mushroom Sauce. They go well with meaty, savory main dishes.

More Leek Recipes

For other delicious recipes that use leeks, check out the Potato Leek Pizza on Pita, Braised Radishes and Leeks, and the Lemon Braised Leeks and Quinoa Salad.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

Have a great weekend! – Lizzie