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Roasted Fall Vegetable Hash from beloved Chef Penny

How to prepare Roasted Fall Vegetable Hash

Difficulty level:     

Serves 6


8 oz. Sweet Potato, peeled, diced 1/2"
8 oz. Celery Root, peeled, diced
8 oz. Parsnips, peeled, diced 1/2"
8 oz. Brussels sprouts, stem removed, cut in half
8 oz. Red Onion, diced ½”
8 oz. Idaho Potato peeled, diced
1 Tbsp. Garlic, minced
1Tbsp. Fresh Thyme Leaves, minced
Pinch. Salt and Pepper
5 oz. Butter Salted (Melted)

How to prepare Fall Hash 

  1. Place all vegetables, seasonings and melted butter in a bowl and toss until all vegetables are evenly coated. 
  2. Place the vegetables in a single layer on an oiled cooking tray.
  3. Bake in a 400-degree oven until vegetables are golden brown and slightly al dente (approx. 15 minutes).
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