ROASTED ROOT VEGETABLE HASH
Provided by Laura Norris
Number Of Ingredients 11
Steps:
- Preheat your oven to 425 degrees Fahrenheit. While the oven is heating, chop the potatoes and carrots and peel and chop the beet. Toss the vegetables with the olive oil and spices and roast for 25-30 minutes, under crisp-tender.
- Once the vegetables are done, cook the eggs as desired. For perfectly runny over-easy eggs, cook in a lightly-oiled pan over medium heat until the whites set, flip over the egg, and cook for an additional minute. Immediately remove from heat.
- Divide the vegetables between two plates, top each with two eggs, and generously sprinkle with cilantro.
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
ROASTED ROOT VEGETABLE BREAKFAST HASH
Steps:
- Preheat oven to 400ºF. Peel the root vegetables, if necessary, and dice into 1" pieces. Remove the seeds from the Fresno chili and slice into thin rounds.
- Heat the 1 tablespoon olive oil in an oven-safe skillet over medium high. Add the root vegetables and season with salt and pepper. Cook for 5 minutes until beginning to brown around the edges. Add the sliced Fresno chili and toss the vegetables and then transfer the skillet to the oven. Roast for 20-25 minutes until fork-tender and browned around the edges.
- In a small bowl, combine the lemon juice, maple syrup, and extra virgin olive oil. Whisk until smooth. Taste and season with salt. Set aside.
- Once the root vegetables have finished roasting, use a spatula to remove them from the skillet and transfer to a paper-towel lined plate. Carefully wipe out the skillet, leaving some fat in the pan. Return the skillet to medium heat. Once hot, crack the eggs into the pan and cook until desired doneness is reached.
- Divide the greens between plates. Pile the roasted root vegetables on top and arrange an egg over the vegetables. Drizzle the vinaigrette on top of the entire dish. Enjoy!
Nutrition Facts : Calories 317 kcal, Carbohydrate 34 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 73 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
ROOT VEGETABLE HASH
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Provided by Alejandro Junger
Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.
ROASTED ROOT VEGGIES
Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
ROASTED ROOT VEGETABLE HASH
From the New Orleans Crescent City Market. My dad makes this at least 1/2 a dozen times in the Fall and all of us really like it, even my picky little brother.
Provided by Sherrybeth
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large, non-stick saute pan, cook the bacon over low heat.
- When crisp, remove from the fire and drain on paper towels.
- With the bacon drippings still in the pan saute the onion and garlic until soft.
- Add all of the vegetables and cook slowly until the vegetables are soft.
- Season with salt and pepper.
- Right before serving, add the parsley and cooked bacon.
Nutrition Facts : Calories 492.6, Fat 34.7, SaturatedFat 11.4, Cholesterol 51.4, Sodium 757.4, Carbohydrate 34.7, Fiber 9.5, Sugar 15.1, Protein 12.3
ROOT VEGETABLE HASH WITH HORSERADISH CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
- Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
- Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
- Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
- Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
- Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
ROOT VEGETABLE HASH
Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.
Provided by treehuggingmom
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
- Add root vegetables and stir together.
- Add chicken broth; salt and pepper to taste.
- Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
- Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
- Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.
Nutrition Facts : Calories 192.6, Fat 6, SaturatedFat 1.4, Cholesterol 2.7, Sodium 222.2, Carbohydrate 31.4, Fiber 5.5, Sugar 8.1, Protein 5.1
More about "roasted root vegetable hash recipes"
50 WAYS TO USE LEFTOVER ROOT VEGETABLES - FRUGAL HAUSFRAU
From frugalhausfrau.com
ROOT VEGETABLE HASH | THE LOCAL PALATE
From thelocalpalate.com
ROOT VEGETABLE SKILLET HASH - ORIGINAL RECIPES
From adventuregathereat.com
ROOT VEG HASH | JAMIE OLIVER RECIPES | TESCO REAL FOOD
From realfood.tesco.com
ROASTED ROOT VEGETABLE HASH - THE BALANCED HOMEBODY
From thebalancedhomebody.com
Estimated Reading Time 1 min
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED ROOT VEGETABLE HASH - THE SPLENDID TABLE
From splendidtable.org
ROASTED VEGETABLE HASH - EAT 2 GATHER
From eat2gather.net
ROASTED ROOT VEGETABLE HASH WITH LACINATO KALE
From itslaurenofcourse.com
13 RUTABAGA RECIPES FROM MASHED TO ROASTED - INSANELY GOOD
From insanelygoodrecipes.com
FALL ROOT VEGETABLE HASH - SIMPLE SPOONFULS
From simplespoonfuls.com
ROASTED ROOTS BREAKFAST HASH - THE JOYFUL PLATEFUL
From thejoyfulplateful.com
SIBO-FRIENDLY VEGGIE HASH | COOKING FOR SIBO | RECIPES FOR GUT …
From cookingforsibo.com
RECIPE: ROASTED ROOT VEGETABLE HASH - STARTRIBUNE.COM
From startribune.com
SAVORY HONEY ROASTED ROOT VEGETABLE HASH - VGOURMET.COM
From vgourmet.com
ROASTED ROOT VEGETABLE HASH — BETH DOOLEY'S KITCHEN
From bethdooleyskitchen.com
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON
From allrecipes.com
ROASTED ROOT VEGETABLE HASH - JONES FAMILY FARMS
From jonesfamilyfarms.com
BEETS AND SWEET POTATO RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED ROOT VEGGIE HASH RECIPE - YANKEE MAGAZINE
From newengland.com
RECIPE INFO ROASTED ROOT VEGETABLE HASH
From paharvestofthemonth.org
ROASTED ROOT VEGETABLE HASH WITH EGGS | SALADMASTER RECIPES
From recipes.saladmaster.com
ROASTED ROOT VEGETABLE HASH - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ROASTED ROOT VEGETABLE HASH TURNIPS, PARSNIPS, RUTABAGA, SWEET …
From pinterest.ca
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
ROOT VEGETABLE HASH WITH EGGS RECIPE (VEGETARIAN, WHOLE30, PALEO)
From theherbeevore.com
RECIPE: ROASTED ROOT VEGETABLE HASH | CULTIVATE MICHIGAN
From cultivatemichigan.org
ROASTED VEGETABLE BREAKFAST HASH - FORKS OVER KNIVES
From forksoverknives.com
ROASTED ROOT VEGETABLE HASH — BETH DOOLEY'S KITCHEN
From pinterest.ca
ROASTED ROOT VEGETABLE HASH WITH EGGS, BACON, FETA & WALNUTS
From anoregoncottage.com
ROOT VEGETABLE HASH | DINNER RECIPES | GOODTOKNOW
From goodto.com
ROOT VEGETABLE SKILLET HASH - SIMPLY SCRATCH
From simplyscratch.com
ROOT VEGETABLE HASH WITH EGGS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
ROASTED VEGETABLE HASH: A HEALTHY SIDE DISH - THRIVING HOME
From thrivinghomeblog.com
ROASTED ROOT VEGETABLE HASH WITH A FRIED EGG - EAST SIDE TABLE
From eastsidetable.org
ROASTED ROOT VEGETABLE HASH - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
ROOT VEGETABLE HASH WITH EGGS AND AGED CHEDDAR
From lemonsandbasil.com
ROOT VEGETABLE BREAKFAST HASH - COOK FOR YOUR LIFE
From cookforyourlife.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #easy #dietary #low-carb #inexpensive #low-in-something #to-go
You'll also love