• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sides

    Caramelized Leeks with Orange Ginger Pomegranate Relish

    Published: Jan 8, 2021 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 2
    Jump to Recipe Print
    images of braised leeks separated by text box with recipe title
    caramelized leeks with orange ginger pomegranate relish on a platter on a counter
    image of caramelized leeks on serving platter under a text box with recipe titlee

    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.

    caramelized leeks with orange ginger pomegranate relish on a platter on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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!

    four leeks spread out next to each other on a simple white countertop

    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.
    • leeks sliced lengthwise snuggled next to each other in a cast iron skillet
    • caramelized leeks in a cast iron skillet next to orange slices and thyme sprigs

    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.
    circle platter of caramelized leeks with orange ginger pomegranate platter on a counter

    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.

    side angle of caramelized leeks on a platter topped with oranges and pomegranate arils

    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.

    circle platter of caramelized leeks with orange ginger pomegranate platter on a counter

    Caramelized Leeks with Orange Ginger Pomegranate Relish

    Braised leeks, cooked in butter and broth, make a delicious side dish. They're topped with an easy pomegranate relish that adds an explosion of flavor.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4
    Calories: 139kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 4 leeks
    • 2 tablespoon butter
    • ½ cup vegetable broth - more as needed
    • 1 orange
    • 5 sprigs fresh thyme
    • Salt - to taste
    • Freshly ground black pepper - to taste

    Orange Ginger Pomegranate Relish

    • ½ cup pomegranate arils
    • 1 tablespoon orange juice
    • 1 teaspoon orange zest
    • 1 teaspoon honey
    • 1 teaspoon grated fresh ginger
    Prevent your screen from going dark

    Instructions

    • Prepare the leeks by removing the dark green tops so that you are left with the white and light green parts. Slice the leeks in half lengthwise, keeping the roots intact, so that you have 8 long pieces. Place them in a bowl, baking dish, or rectangular container, and cover with water. Swish the leeks in the water, gently peeling apart their layers if needed, to remove dirt. Remove the leeks from the water and pat dry.
    • In a large skillet, preferably a cast iron one, heat the butter over medium heat. Place the leeks in the skillet cut side down, and cook for 5 to 6 minutes. Season with salt and pepper, and pour the veggie broth into the skillet. Slice half of the orange into slices (reserve the rest for later), and snuggle those next to the leeks along with the thyme sprigs. If you are using a pretty big skillet, you may need a little more broth. Cover, and let the leeks braise for 10 to 12 minutes. They should be fork-tender and fully caramelized/charred on the cut sides.
    • While the leeks are cooking, combine the ingredients for the pomegranate relish in a small bowl. Serve the leeks warm with spoonfuls of the relish.

    Notes

    • Caramelized leeks are best enjoyed right away with a fork and knife.
    • The pomegranate relish can be made up to a few days in advance and stored in an airtight container in the fridge.

    Nutrition

    Serving: 1leek | Calories: 139kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 239mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1811IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great weekend! – Lizzie

    More Plant-Forward Side Dishes

    • Slow Cooker Roasted Potatoes
    • Lemon Rapini Pasta (Vegetarian)
    • Sautéed Rapini (Broccoli Rabe)
    • Roasted Celery with Dates and Blue Cheese
    • 2

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Banana Chia Pudding
    • Sheet Pan Omelet with Veggies
    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC