Roasted Vegetable Hash
This post may contain affiliate or sponsored links. Please read our disclosure policy.
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
Roasted Vegetable Hash is simply addictive. The vegetables caramelize and create a delicious flavor. Cook them long enough to have a little crisp!
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
- Preheat oven to 425°F.
- Shred or slice your vegetables and place them in a large mixing bowl.
- Add olive oil, salt, and pepper. Toss to coat.
- Spread vegetables out on two baking sheets.
- Bake for 15-20 minutes, giving vegetables a flip half way through. Vegetables should be crispy and beginning to char a little.
- Season with more salt and pepper, if desired, and serve immediately.
Notes/Tips
I prefer to peel the leaves off my Brussels Sprouts rather than shred them.
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.
★★★★★
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.
Thanks!
Exactly the technique and tips l was looking for, and calorie-friendly while being satisfying. It’s savory but has subtle sweetness.
★★★★★
Wonderful! I’m thankful we could be helpful to you. Appreciate the review!
How many/much of each veggie is needed for a serving?
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.