Olive Oil-Roasted Spring Onions, Leeks, and Shallots

1. Preheat Oven

Set your oven to preheat at 400°F.

2. Prepare Vegetables

Halve the fresh spring onions, leeks, and shallots, and arrange them in a 3-quart baking dish.

3. Add Olive Oil and Season

Pour 1½ cups (approximately 350 ml) of olive oil over the vegetables, ensuring each piece is well-coated. Season the vegetables with salt and pepper to taste.

4. Roast Vegetables

Place the baking dish in the preheated oven and let the vegetables roast for 30 to 40 minutes until they are caramelized and golden-brown.

5. Serve or Store

Remove the vegetables from the oven, allow them to cool slightly, and then serve immediately or store in their fragrant oil in the fridge for later enjoyment.