1-1/2 Tbsp unsalted butter
1-1/2 Tbsp Turbinado sugar (brown sugar may be substituted)
1 lb wild leek bulbs, fresh or frozen
1-1/2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Tbsp chopped fresh parsley
Preheat the oven to 400.
Melt the butter in an ovenproof saute pan over medium heat. The saute pan should be large enough to hold all the leek bulbs in a single layer. Add the leek bulbs and cook until they begin to brown slightly, about 10 minutes. Add the sugar and toss, continuing to cook until the sugar melts and begins to bubble, about 2 minutes. Add the salt, pepper and balsamic vinegar and cook for 5 minutes longer.
Place the pan in the oven, uncovered, and roast for 15 minutes. Remove to a serving dish and sprinkle with the chopped parsley. Serve while still warm.