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Home Recipe Index Sides & Salads Vegetables

Roasted Vegetable Hash

5 /5
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Polly Conner
By: Polly ConnerPosted: 6/4/24Updated: 6/4/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Roasted Vegetable Hash is an addictive side dish. The vegetables caramelize and create a delicious flavor. Cook them long enough to have a little crisp! Such an easy and healthy side dish! This twist on roasted vegetables will have you coming back for more…and more…and more.

Roasted vegetable hash in a casserole dish. this …


 
Table of Contents
  • About This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Serving Ideas
  • How to Store and Reheat Roasted Vegetable Hash
  • Recipe FAQs
  • More Roasted Recipes You’ll Love
  • Roasted Vegetable Hash

About This Recipe

  • Roasted Vegetable Hash is what it sounds like. It’s a bunch of vegetables roasted…in the form of hash. It’s savory and delicious! They are a fun twist on typical Roasted Vegetables.
  • It makes a delicious side dish to many meals like Air Fryer Pork Tenderloin, Instant Pot Baby Back Ribs, or Turkey Burger Sliders.
  • If this recipe is going to be a regular in your kitchen, you are going to want to use a shredding attachment on your food processor.
  • You want to shred your vegetables this way is to get them all the same size. That way they all cook pretty evenly.

Ingredients

My favorites to use in this recipe are: Brussels Sprouts, sweet potatoes, carrots, onion, kale, and broccoli.

You can also use red cabbage, russet potatoes, or asparagus. Really anything would work. It’s a great way to use up leftover vegetables!

Vegetables on a wooden cutting board ready to be shredded for roasted vegetable hash.

Step-by-Step Instructions

Using your food processor, shred all of those veggies, toss with olive oil, salt, and pepper, and then spread them out on baking sheets.

A food processor bowl with shredded vegetables in it.
Shredded vegetables in a glass bowl being tossed with olive oil and salt & pepper.

Bake them at 425°F for 15-20 minutes or until hash is crisp and starting to burn a tad.

If you want them extra crispy, you can give them a quick broil at the end.

Shredded vegetables spread out on a baking sheet ready to be roasted.

Serving Ideas

Similar to Roasted Vegetables, Roasted Vegetable Hash will pair well with any savory dish like our Crockpot Drumsticks, Baked Boneless Pork Chops, or Baked Parmesan Chicken Tenders.

It can also make a delicious breakfast by throwing a fried egg on top.

Slices of pork tenderloin with a serving of roasted vegetable hash on a plate.

How to Store and Reheat Roasted Vegetable Hash

Store roasted vegetables in an airtight container in the refrigerator for up to 3-5 days.

To reheat, use any of the following options:

  • Oven or Toaster Oven – Spread the vegetables out on a sheet pan and bake at 350°F until heated through, which can take about 10 minutes. For extra crispy vegetables, you can try increasing the oven temperature to 400°F–425°F.
  • Skillet– Heat some olive oil or nonstick cooking spray in a skillet over medium heat. Add the vegetables in an even layer and cook for 3–5 minutes, stirring occasionally, or until they start to brown and sizzle.
  • Air fryer – Preheat the air fryer to 380°F and cook the vegetables for 2–3 minutes, or until they’re heated through.

Recipe FAQs

Can I slice the Brussels Sprouts?

I do prefer to peel the leaves off by hand and keep them whole rather than shred them. It’s a little tedious but they are just SO good that way. Totally a preference thing. You can for sure shred them or slice them if you want to keep it simple.

What makes food a “hash”?

Hash is simply defined as a mixture of foods that have been finely chopped or diced. The word “hash” comes from the French word “hacher” which means “to chop”.

Mine didn’t crisp up. Any suggestions?

You might have put too much on a the baking sheet. Consider spreading the shredded vegetables out more.

How do I reheat Roasted Vegetable Hash?

More Roasted Recipes You’ll Love

roasted sausage and veggies on a sheet pan after coming out of the oven

Sheet Pan Chicken Sausage and Veggies

Roasted broccoli on a baking sheet covered with parchment paper.

Oven Roasted Broccoli

Maple roasted carrots in a white bowl.

Maple Glazed Carrots

A hand holding a serving dish of roasted Brussels sprouts with bacon.

Roasted Brussels Sprouts with Bacon

All Side Dishes

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Roasted vegetable hash ready to be served.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Roasted Vegetable Hash

Roasted Vegetable Hash is simply addictive. The vegetables caramelize and create a delicious flavor. Cook them long enough to have a little crisp!

Yield: 6 1x
Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Print Recipe Rate Pin for Later [socialpug_share networks=”email” networks_labels=”Email” show_labels=”yes” overwrite=”yes”]
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Ingredients

  • 6–8 cups shredded vegetables (personal favorites: sweet potato, Brussels sprouts, onion, kale, broccoli, carrots)
  • 3–4 tablespoons olive oil (enough to lightly coat all the veggies)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Preheat oven to 425°F.
  2. Shred or slice your vegetables and place them in a large mixing bowl.
  3. Add olive oil, salt, and pepper. Toss to coat.
  4. Spread vegetables out on two baking sheets.
  5. Bake for 15-20 minutes, giving vegetables a flip half way through. Vegetables should be crispy and beginning to char a little.
  6. Season with more salt and pepper, if desired, and serve immediately.

Notes/Tips

  • Use a food processor to slice or shred the vegetables the same size to help them cook evenly.
  • I prefer to peel the leaves off my Brussels Sprouts rather than shred them.
  • Timing will vary depending on the type of vegetables you use. 
  • If you like them extra crispy, give them a little broil at the end. 
© Author: Polly Conner
Cuisine: American Method: Roasting

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Photo of raw veggies on top and a picture of roasted vegetable hash on the bottom.
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Tracy says

    Posted on 11/6/19 at 3:18 pm

    How would you recommend reheating this? I just made it for dinner, and it is delicious! But dinner is not for a few hours, and I worry that microwaving I will lose all of the crispiness.

    Reply
    • Rachel says

      Posted on 11/6/19 at 8:43 pm

      Sorry, I think this might be a little late for you now. 🙂 But, I would throw it back in the saute pan to crisp it up.

      Reply
      • Tracy says

        Posted on 11/8/19 at 3:13 am

        Thanks!

    • Bernadette says

      Posted on 8/30/22 at 11:04 am

      Exactly the technique and tips l was looking for, and calorie-friendly while being satisfying. It’s savory but has subtle sweetness.

      Reply
      • Rachel Tiemeyer says

        Posted on 8/30/22 at 11:59 am

        Wonderful! I’m thankful we could be helpful to you. Appreciate the review!

  2. Raeben says

    Posted on 9/25/18 at 11:36 am

    How many/much of each veggie is needed for a serving?

    Reply
    • PollyPolly says

      Posted on 10/1/18 at 9:19 am

      My best guess is that you need about 3-3 cups of shredded veggies per serving. Seems like a lot but it shrinks up. Any combo of vegetables work.

      Reply

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