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Herb-Roasted Root Vegetable Hash
This delightful Herb-Roasted Root Vegetable Hash is a vibrant and hearty dish that brings together the earthy sweetness of beets, parsnips, carrots, and sweet potatoes. Infused with fresh herbs, this medley not only serves as a comforting side dish but can also shine as a wholesome main course. Root vegetables have been a staple in diets around the world for centuries, cherished for their nutritional value and versatility. Enjoy this dish warm, topped with a sprinkle of fresh herbs or a dollop of creamy yogurt for an extra layer of flavor.
Servings: 4
Ingredients
- Beets
- 2 cups, diced
- Parsnips
- 2 cups, diced
- Carrots
- 2 cups, diced
- Sweet potato
- 2 cups, diced
- Olive oil
- 3 tablespoons
- Fresh thyme
- 1 tablespoon, chopped
- Fresh rosemary
- 1 tablespoon, chopped
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced beets, parsnips, carrots, and sweet potato.
- Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, chopped rosemary, and thyme.
- Toss everything together until the vegetables are evenly coated with oil and herbs.
- Spread the vegetable mixture in a single layer on a large baking sheet, ensuring good airflow for even roasting.
- Roast in the preheated oven for 30-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Remove from the oven and let cool slightly before serving. This dish can be enjoyed warm or at room temperature.
Dietary Information
Servings: 4 • Dish Type: Main Course / Side Dish • Prep Time: 15 minutes • Cook Time: 40 minutes • Calories: 220 • Fat: 8g • Carbs: 35g • Protein: 4g • Sodium: 350mg • Sugar: 6g
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