top of page
  • Writer's pictureKtking511

Roasted Root Veggie Hash

Updated: Sep 11, 2023


I recently polled friends and fans on Instagram and Facebook to see what I should make on my next Rhode Show appearance. ((If you missed the segment- rewatch here!))

It was very clear that absolutely no one wanted me to make a salad again. Seriously, not one vote.


Breakfast and dessert were very close. Originally, I was trying to incorporate the two and make a sweet breakfast item- but with time restraints I just couldn’t make it happen. (Two failed attempts at chocolate zucchini bread- the second time tasted wonderful but took forever to bake). ((I received a message from a friend that maybe this was my sign to not combine chocolate and zucchini- I'll still try))


So, I went with a tried-and-true recipe that is a personal fave- and if you’re a friend of mine- I’ve probably brought some rendition of this dish to a brunch or get together.


Bring on the fall flavors with this Roasted Root Vegetable Hash.

Local beets, peppers, onions, and garlic bring this hearty dish to life. Paired with sweet potatoes and apples- this is a great side dish to some roasted chicken or turkey - personally I love it topped with a drippy egg. The runny yolk works almost like a dressing- chefs kiss.



Ingredients:

· 1 large or 2-3 small, sweet potatoes - diced

· 2-4 beets depending on size- diced

· 2-3 carrots - diced

· 3 sweet crisp apples- Gala, Honey Crisp or Pink Lady work wonderfully in this dish - diced

· 4-5 cloves of garlic - diced

· 1 onion - diced

· 1 sweet bell pepper – diced


Herb blend: ((measure with your heart))

· Garlic · Onion

· Rosemary

· Thyme

· Sweet paprika

· Cinnamon

· Ginger

· Salt

· Pepper



Directions:

· Preheat oven to 400*

· Combine sweet potatoes, beets, and carrots. Drizzle with olive oil and herb blend. Toss to coat, spread on parchment lined sheet pan.

· Pop in the oven for 25 minutes.

· Toss the next four ingredients with olive oil and herb blend.

· Add to the roasting root vegetables and cook for another 15-20 minutes.

· Serve over a bed of peppery arugula, hearty kale, or all by itself. Top with a runny egg and serve with a side of sriracha ketchup. Delish!


((Even my non-loving beet kid liked this dish! ))




Enjoy! And leave a comment if you try this delish dish!


Recent Posts

See All

Comments


bottom of page