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Roasted vegetable hash ready to be served.

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


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

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  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.


  • 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