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+ servings

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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!
5 from 2 votes
Yield: 6
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Ingredients
 

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

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. 

Nutrition

Calories: 162 kcal (8%) | Carbohydrates: 24 g (8%) | Protein: 2 g (4%) | Fat: 7 g (11%) | Sodium: 401 mg (17%) | Fiber: 7 g (29%) | Sugar: 6 g (7%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner