Preheat oven to 200°C.

Cut sweet potato or butternut squash and red onion into bite-sized pieces. Chop broccoli into small florets.

Toss all vegetables with olive oil, rosemary, whole garlic cloves, chili flakes, salt, and pepper.

Spread on a baking tray in a single layer.

Roast for 25–30 minutes, stirring halfway, until golden and tender.

While vegetables roast, toast peanuts or cashews in a dry pan over medium heat until golden.

Toss spinach or salad leaves with vinaigrette.

Serve roasted hash topped with toasted nuts, alongside the salad.