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Preheat your oven to 425 degrees F.
Trim the hairy bottom of the white part of the leeks. Trim the dark greens, leaving the white and light green part only.
Cut the leeks in half lengthwise, then rinse them well (there’s often dirt trapped in there) and dry. Arrange them in a 9 X 13 baking dish, cut side down.
Drizzle the leeks with the olive oil and use your hands to thoroughly coat them. Sprinkle them with salt and pepper.
Roast them for 20 minutes. Remove from the oven, turn so that their cut side is up, sprinkle with the Parmesan, then continue roasting until fork-tender and golden brown, about 10 more minutes.