Roasted Root Vegetable Hash Recipe [Gluten Free & Dairy Free]

The key to the success of the healthy Roasted Root Vegetable Hash is to not undercook it!  No one wants to eat a partially raw diced potato.  The variety of vegetables give this dish more flavor than you would expect.  I love to serve it with The Best Pork Tenderloin Recipe for Fall and Fall Salad with Romaine Melon and Lardons

Roasted Root Vegetable Hash

Roasted Root Vegetable Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2 cups sweet potatoes, peeled and diced
  • 3 cups Yukon Gold potatoes, diced
  • 2 cups butternut squash, peeled and diced
  • 1 cup yellow beets, peeled and diced
  • 1 yellow onion, diced
  • 4 T olive oil
  • 3 garlic cloves, pressed
  • salt and pepper to taste
  • 2 T flat leaf parsley, minced

Instructions

  1. Preheat oven to 400 degrees F
  2. Combine all ingredients in a mixing bowl, toss to coat.
  3. Spread mixture on sheet pan, in a single layer.
  4. Roast until soft and golden for 45 to 60 minutes, stirring every 15 minutes.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 81mgCarbohydrates: 33gFiber: 5gSugar: 7gProtein: 4g

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