50 minutes
Aromatic and sweet roasted vegetables, caramelized to perfection with olive oil.
Spring Onions, halved
0 oz
Leek, halved
0 oz
Shallots, halved
0 oz
0.25 fluid ounces
to taste
to taste
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.
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