Roast squash, leek and red onion - vegan

Name: Roast squash, leek and red onion - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 onion squash, cut into small chunks; 1 big leek, cut into thick slices; 1 red onion, peeled and cut into wedges; 3 cloves garlic, peeled; 2 tbsp olive oil; Salt and pepper; Handful flaked almonds or pinenuts; 5 sprigs thyme

Alessandra @alessa

Easy roast vegetables that are great as a side or on their own with a big helping of greens.

#onerecipeonetree

Easy roast vegetables that are great as a side or on their own with a big helping of greens.

#onerecipeonetree

Alessandra @alessa

Easy roast vegetables that are great as a side or on their own with a big helping of greens.

#onerecipeonetree

Easy roast vegetables that are great as a side or on their own with a big helping of greens.

Saved

Ingredients

2 servings

1/2onion squash, cut into small chunks
1big leek, cut into thick slices
1red onion, peeled and cut into wedges
3 clovesgarlic, peeled
2 tbspolive oil
Salt and pepper
Handfulflaked almonds or pinenuts
5 sprigsthyme

Saved

Steps

1

Preheat oven to 200C.
2

In a bowl, put the vegetables. Add the oil and coat the vegetables. Season.
3

Put the vegetables on a lined roasting tray. Roast for about 20 mins.
4

Take out of the oven; sprinkle the almonds on top of the vegetables and lay the thyme on top. Put back in the oven for 10-15 mins.
5

Take the thyme sprigs off before serving. Enjoy 😋