Roasted Root Vegetable Hash
Elevate your next meal with this hearty and colorful Roasted Root Vegetable Hash, a vibrant medley of sweet potatoes, carrots, parsnips, beets, and red onion roasted to caramelized perfection. Seasoned with the warm, smoky flavors of smoked paprika, garlic powder, and thyme, this dish is as flavorful as it is nutritious. Ready in under an hour, this versatile recipe is perfect as a crowd-pleasing side dish, a wholesome vegetarian main, or paired with a fried egg for a satisfying breakfast. The addition of fresh parsley adds a pop of freshness to this easy, oven-roasted hash. Packed with fiber, earthy flavors, and natural sweetness, this recipe is a must-try for those looking to make the most of seasonal root vegetables.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 medium carrots
- 2 medium parsnips
- 2 medium beets
- 1 large red onion
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes, carrots, parsnips, and beets into small, uniform bite-sized pieces for even roasting.
Peel and cut the red onion into wedges or chop into large chunks.
In a large mixing bowl, combine the diced root vegetables and onion pieces.
Drizzle the olive oil over the vegetables, then add the garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss well to coat all the vegetables evenly.
Spread the vegetables in a single layer on a large baking sheet (line with parchment paper for easy cleanup).
Roast the veggies in the oven for about 35-40 minutes, tossing halfway through to ensure even cooking, until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven and let cool slightly. Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley if desired. This hash pairs well with a fried egg for breakfast or as a side dish for roasted meats.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 49.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
