Roasted Root Vegetable Hash Recipes

ROASTED ROOT VEGETABLE BREAKFAST HASH

Steps:

• Preheat oven to 400ºF. Peel the root vegetables, if necessary, and dice into 1" pieces. Remove the seeds from the Fresno chili and slice into thin rounds.
• Heat the 1 tablespoon olive oil in an oven-safe skillet over medium high. Add the root vegetables and season with salt and pepper. Cook for 5 minutes until beginning to brown around the edges. Add the sliced Fresno chili and toss the vegetables and then transfer the skillet to the oven. Roast for 20-25 minutes until fork-tender and browned around the edges.
• In a small bowl, combine the lemon juice, maple syrup, and extra virgin olive oil. Whisk until smooth. Taste and season with salt. Set aside.
• Once the root vegetables have finished roasting, use a spatula to remove them from the skillet and transfer to a paper-towel lined plate. Carefully wipe out the skillet, leaving some fat in the pan. Return the skillet to medium heat. Once hot, crack the eggs into the pan and cook until desired doneness is reached.
• Divide the greens between plates. Pile the roasted root vegetables on top and arrange an egg over the vegetables. Drizzle the vinaigrette on top of the entire dish. Enjoy!

ROOT VEGETABLE HASH

Steps:

• Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

ROOT VEGETABLE HASH

Steps:

• In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
• Add root vegetables and stir together.
• Add chicken broth; salt and pepper to taste.
• Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
• Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
• Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.

ROASTED ROOT VEGETABLE HASH

Steps:

• In a large, non-stick saute pan, cook the bacon over low heat.
• When crisp, remove from the fire and drain on paper towels.
• With the bacon drippings still in the pan saute the onion and garlic until soft.
• Add all of the vegetables and cook slowly until the vegetables are soft.
• Season with salt and pepper.
• Right before serving, add the parsley and cooked bacon.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.