Brunch, Gluten-Free, Nut Free, Side Dish, Vegetables, Vegetarian
Roasted Leeks and Persimmons with Goat Cheese

Yield: 4 Servings

Looking for a savory way to cook with persimmons? Look no further than this veggie + fruit side dish, topped with rich and creamy goat cheese. Not only are getting vitamins, minerals and antioxidants, but you're also eating gut-healthy prebiotics!


  • 4 Leeks, dark green leaves and stem removed
  • 2 Fuyu persimmons, about 1/4" thick slices (leave skin on; do not peel!)
  • 2 Tablespoons Olive Oil
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons soft goat cheese


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment or a silicone baking mat.
  2. Prepare trimmed leeks by removing 2-3 of the top papery layers. Cut in half lengthwise and wash well under running water. Dry leek halves and cut into large chunks, about 1-1/2" in length.
  3. Place leeks and sliced persimmons on lined baking sheet and drizzle with olive oil and sprinkle with salt. Make sure everything gets coated evenly with the oil and salt.
  4. Roast in oven for about 20 minutes.
  5. Divide leeks and persimmons among 4 plates and sprinkle 1-1/2 teaspoons of goat cheese over each of the four portions.


Trader Joe's sells trimmed leeks in packs of two. They're almost cleaned of all dirt and only need a quick rinse.