Roasted Root Vegetable Hash
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What does this food offer in terms of nutrients and physical nourishment?
Protein (suggested: pair with wild rice, or as a side to your favorite meat or meat alternative)
Carbohydrates (veggies)
Fat (oil)
Fiber (veggies)
Other (sweet potato and squash are good sources of vitamin A, turnips contain vitamin C)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Tender
Chunky
Creamy
Light
Earthy
Warm
Cozy
Salty
Sweet
Herby
Vegetable hashes are a great way to add a variety of different veggies to your plate. They can be sides, the base for a brunch egg bowl, or served on top of greens and grains, like in this nourishing warm bowl.
In this Roasted Root Vegetable Hash, carrots, turnips, onion, beets, and sweet potato all come together in bright, caramelized goodness. Paired with fresh “poultry’ herbs — rosemary, thyme, and sage — they practically ooze cozy comfort. It’s flavorful and unique enough to land a coveted spot on your Thanksgiving table, and simple enough to prepare for a random weekday dinner.
In this photo, I paired it with a base of dressed mixed greens, wild rice for extra protein and texture, and sautéed mushrooms.
Allergens: No major allergens
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients:
3 large carrots
1 large turnip
1 medium sweet potato
1 large golden beet
1 small yellow onion
~ 1 tsp each fresh rosemary, sage, and thyme, finely chopped (these can be found individually or in a “poultry herb” pack in the produce section)
1/2 tsp garlic granules
1 tbsp avocado oil
Salt and pepper to taste
Directions:
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Dice vegetables into uniform pieces. I recommend 1/2 inch cubes. The idea is to keep everything around the same size so it cooks evenly and looks pretty.
Note: You can peel and trim the veggies for a more uniform look but I prefer to just thoroughly wash the outside and keep the skins. They provide a lot of nutrients and texture!
In a large mixing bowl, toss veggies in avocado oil and arrange on baking sheet with space in between them. If there isn’t enough space between them, they will steam instead of roast and we won’t get the caramelization we are looking for!
Season with salt, pepper, and garlic. Sprinkle with fresh herbs.
Roast for 45 minutes or until edges are golden brown and everything is cooked through (use a fork to test if the veggies are done).
Serve as a side or on top of greens with crispy mushrooms for a balanced bowl.
