Instructions

• Preheat oven to 400°F. Trim dark-green tops and root ends from leeks. Cut leeks in half lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size). Thoroughly wash and drain leeks, keeping them intact. Arrange in a tight single layer, cut sides up, in a broiler-safe baking dish.
• In a small saucepan, boil the white wine 30 seconds. Add broth and return to a boil. Then season generously with salt and pepper. Pour the mixture over leeks and sprinkle with thyme. Cover dish with foil.
• Roast for 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
• At this point you can sprinkle with some grated parmesan cheese or even add some butter if you like. Serve as a side or light main dish.