- 1/3 cup extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 6 1- to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
- 6 1- to 1 1/4-inch-diameter candy-cane-striped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)
- 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
- 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
- 1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
- 1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes
Whisk all ingredients in small bowl. DO AHEAD Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD Beet greens and beets can be made 1 day ahead. Cover separately and chill.
Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 331.4 %Calories from Fat 53.8 Fat (g) 19.8 Saturated Fat (g) 5.5 Cholesterol (mg) 15.0 Carbohydrates (g) 36.6 Dietary Fiber (g) 5.6 Total Sugars (g) 8.9t Net Carbs (g) 31.0t Protein (g) 3.7Reviews Section
- 2 large carrots, cut into spirals using a spiral slicer
- 1 zucchini, cut into spirals using a spiral slicer
- 1 small sweet potato, cut into spirals using a spiral slicer
- 2 tablespoons olive oil, or as needed
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest, or to taste
- salt and ground black pepper to taste
- 1 ½ teaspoons chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Place carrots, zucchini, and sweet potato in a large bowl stir in olive oil, butter, lemon juice, and lemon zest until combined season with salt and pepper. Pour vegetable mixture into prepared baking dish.
Bake in the preheated oven 10 minutes toss mixture again. Continue baking until vegetables are tender, about 10 minutes more. Transfer vegetables to individual serving bowls sprinkle with parsley.
Roasted Root Vegetable Hash
Vegetable hashes are a great way to add a variety of different veggies to your plate. They can be sides, the base for a brunch egg bowl, or served on top of greens and grains, like in this nourishing warm bowl.
In this Roasted Root Vegetable Hash, carrots, turnips, onion, beets, and sweet potato all come together in bright, caramelized goodness. Paired with fresh “poultry’ herbs — rosemary, thyme, and sage — they practically ooze cozy comfort. It’s flavorful and unique enough to land a coveted spot on your Thanksgiving table, and simple enough to prepare for a random weekday dinner.
1 tsp each fresh rosemary, sage, and thyme, finely chopped
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Dice vegetables into uniform pieces. I recommend 1/2 inch cubes. The idea is to keep everything around the same size so it cooks evenly and looks pretty.
Note: You can peel and trim the veggies for a more uniform look but I prefer to just thoroughly wash the outside and keep the skins. They provide a lot of nutrients and texture!
In a large mixing bowl, toss veggies in avocado oil and arrange on baking sheet with space in between them. If there isn’t enough space between them, they will steam instead of roast and we won’t get the caramelization we are looking for!
Season with salt, pepper, and garlic. Sprinkle with fresh herbs.
Roast for 45 minutes or until edges are golden brown and everything is cooked through (use a fork to test if the veggies are done).
Serve as a side or on top of greens with crispy mushrooms for a balanced bowl.
Roasted Autumn Vegetables( 1 Votes)
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The fragrant smells and sweet and savory tastes of autumn can be enjoyed all year long with this easy-to-put-together Roasted Autumn Vegetable dish.
What You'll Need
- 3 sweet potatoes, peeled and cut into 1-inch chunks
- 4 carrots, peeled and cut into 1-inch chunks
- 1 fresh pineapple, cut into 1-inch chunks
- 1 / 4 cup vegetable oil
- 1 teaspoon salt
- 1 / 2 teaspoon black pepper
- 1 / 2 cup chopped dried plums
What to Do
- Preheat oven to 375 degrees F. Cover a large rimmed baking sheet with aluminum foil, then coat with cooking spray.
- In a large bowl, combine sweet potatoes, carrots, pineapple, oil, salt, and pepper toss until well coated. Place mixture in a single layer on prepared baking sheet.
- Roast 1 hour, or until vegetables are fork-tender. Sprinkle with dried plums and serve.
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Ratings & Comments
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These roasted root vegetables are so colorful, they would be a very pretty addition to your next holiday spread! The fresh pineapple, although a little unusual, pairs well with the vegetables, accentuating their natural sweetness. Aren't dried plums the same thing as prunes? Figs might be pretty in this dish as well.
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Benefits of Sweet Potatoes
Sweet potatoes are super popular these days and there is good reason for it. Some of the health benefits of sweet potatoes include:
- Great source of fiber, vitamins and minerals.
- Promotes gut health.
- Regulates blood pressure and sugar levels.
- Helps with keeping healthy vision.
- May improve brain function.
Potato and Autumn Vegetable Hash - Recipes
The days are getting shorter, and the leaves are changing color and we are slowly settling into fall weather. The cool air can be a shock to the system after leaving the long, hot days of summer, so when it comes around to dinnertime we crave those warm comfort foods.
So here’s the thing – sure, that’s all cozy and delightful sounded, but in my life…I’m struggling daily to not just pickup something pre-made on the drive home from work. Dinners can be a hassle! It’s not usually the main dish that takes up the time either, it’s the dang side dishes! Coming home, chopping up some veggies and roasting them all on one pan that serves the entire family a healthy, inexpensive, seasonal dinner is definitely my way of balancing.
This dish is served up nicely with a poultry of choice (not a bad Thanksgiving idea!) or if you’re plant-based, it’s amazing on rice or quinoa for a full plate of savory goodness.
One thing to note with this recipe. YES, THERE’S CINNAMON. Stop scrunching your noses, because it will bring a flavor element to this dish that you’ll be wondering why you didn’t try sooner. Enjoy, friends!
- 1 large Sweet Potato, peeled & diced
- 1 small Acorn Squash, halved, seeded & sliced
- 1 Yellow Pepper, diced
- 1 Red Pepper, diced
- 1 Red Onion, diced
- 1 cup Brussels Sprouts, halved
- 1 Zucchini, sliced
- 2 cups Cauliflower Florets
- Olive Oil
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp Ground Sage
- 1 tbsp Dried Rosemary
- 1 tsp Ground Cinnamon
- Salt & Pepper, to taste
- Preheat your oven to 400 degrees Fahrenheit.
- On your lined sheet pan, place all your chopped veggies and drizzle with olive oil. Use as much as you feel is necessary from about 2tbsp to a 1/4 cup. Add in all your seasonings, and hand toss.
- Roast in the oven for 35-40 minutes, tossing once mid-way through cooking.
- Let cool for a few minutes, then serve!
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
Recipe: Autumn vegetable hash
over medium heat, melt the goose fat. Add the onions and garlic to the skillet and cook, stirring occasionally, until the onions are softened and have begun to turn golden, about 5 minutes.
2. Stir in the sweet potatoes,
spreading them out so they're spaced in an even layer in the pan. (The more of their surface area that is in contact with the pan, the more the potatoes will brown and crisp.) Cover the skillet and cook the potatoes for a few minutes, without stirring, then give them a quick toss around the skillet, scraping up any crusty bits that have formed. Stir in the parsnips and turnips, then re-cover the skillet and continue to cook until all the potatoes are browned and crunchy at the edges and the parsnips and turnips are fork tender and slightly golden, about 10 minutes.
Potato and Autumn Vegetable Hash - Recipes
Okay, so maybe there’s a better name for this recipe. But you get the point, right?
Way, way, way, WAY too much food gets wasted in America! But there’s no need to waste food when you can savor it! My philosophy: Use veggie scraps and “make a hash, not more trash!” It’s a wonderful and environmentally-conscious way to enjoy vegetables in the morning (or anytime). Perfect for a Meatless Monday!
Here I simply included leftover veggies that I had on hand from recipe testing, which was about one-half cup each of chopped red onion, green bell pepper (I used the ribs and seeds, too), zucchini, and cherry tomatoes. This recipe also offers a delicious opportunity to play with all parts of vegetables, including the portions that you might not normally use, like carrot tops, broccoli stalks, celery leaves, and chard ribs or stems. If anything you plan to use needs a little more cooking time (if it’s extra firm), you can chop it extra finely or coarsely grate it and add into the pan with the potatoes, rather than after the potatoes are heated through. Of course, if you have any truly inedible vegetable trimmings, compost them!
This recipe can be so much fun since it kicks your culinary creative juices into high gear. I can’t wait to hear about and see your results!
Why it’s better for you? Any veggie is better for you if it doesn’t wind up in the trash or down the garbage disposal!
Bake this wholesome and tasty egg hash with sweet potato for the ultimate autumn fill-up.
- 1 sweet potato
- ½ red onion
- 4 Pace Farm eggs
- 1 clove garlic
- 1 tablespoon olive oil
- 2 bell peppers
- 1 jalapeño, optional
- 2 green onions
- 1 tablespoon fresh rosemary
Dice the sweet potato.
Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet. Dice and seed the bell peppers and add to the skillet.
Dice the jalapeño, if using, and add.
Chop the green onion and rosemary, if using fresh, and add to the skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
Butternut Squash & Potato Hash
It has been an absolutely exhausting week, and I am one of the more fortunate people to have weathered the storm. There are still countless people without power, unable to get to work, and stuck at home. I never thought I would miss the subway as much as I do, but it really makes the city run and without it, I feel completely lost. Kind of crazy, right? Especially considering the subway is pretty gross and has enough problems on its own…but what I wouldn’t give to squeeze myself into a crowded, smelly subway car and ride it into the office in under 30 minutes. When I trekked into work yesterday, it took me over 2 hours. Today, I couldn’t even find a cab because of the gas shortage and the bus lines are so insane that by the time I got into midtown, I would have to turn around and start heading back into Brooklyn. SIGH. I really, really hope that things are up and running next week. The only upside to this whole mess is that I’ve been walking everywhere. I’m lucky enough to live on the same block as my subway stop I don’t even have to cross the street to get underground. Now that I can’t get on the subway at all, though, Kramer and I have been walking all around the neighborhood, just to get out of the house. I’ve seen more of Brooklyn on foot this week than I ever have. People think that New Yorkers walk a lot, and we do, but not having the option of taking the train and being forced to walk has turned out to be pretty enjoyable, as long as I’m not stressed about trying to find a cab or car service. It’s incredible how truly walkable our neighborhood is, and thankfully, we have access to everything we could possibly need. Last night, we even walked to the movie theater to see Seven Psychopaths. We usually take the train, but honestly, it didn’t even take much longer than usual and the walk was enjoyable. I’m hoping that we don’t get into old habits and start taking advantage of our proximity to so many great bars, restaurants, and other businesses. I may be stuck in Brooklyn, but at least I’m trying to make the best of it!
I’ve been asked pretty frequently for some new butternut squash recipes, and who am I to deny the good people of the interwebs? I made this butternut squash and potato hash last weekend, before the storm hit, and it was so good, Kramer and I were picking bits of it off the baking sheet as I finished cooking. The squash and potatoes are roasted simply with olive oil, salt, pepper, and red pepper flakes, then tossed in a sweet and savory sauce of fresh autumn apples, caramelized shallots, and just a pinch of brown sugar. Of course, I had to include some bacon, because, well, I had some, and that’s really the only reason you need! You can easily omit the bacon, though, for a delicious vegetarian side dish, but to be honest, this was so rich and hearty that you could really eat it all on its own. Sprinkle the bacon on top with some chives or scallions for a pretty presentation, and you’ve got yourself a brand new way to enjoy one of fall’s most popular root vegetables.
Cube your squash and potatoes. Drizzle with olive oil, salt, pepper, and red pepper flakes. Roast at 400 degrees F for 30 minutes or so, until both the squash and the potatoes are tender.
While those roast, cook your bacon until crisp, remove it from the pan, and then add in your shallot. Cook over medium heat until softened and slightly caramelized, then add in the diced apple, chicken stock, brown sugar, mustard, and salt. Bring the mixture to a simmer, add your water, and simmer 10 minutes or so, until slightly thickened.
Remove your vegetables from the oven and toss with the apple mixture.
Serve warm and eat!