Description

Save weeknights with this easy fall roasted root veggie hash. One pan, minimal prep, maximum flavor. Perfect for busy dinners.

Ingredients

Scale

2 large russet potatoes (about 1.5 lbs), diced into ½-inch cubes
1 lb mixed root veggies (carrots, parsnips, or beets), diced into ½-inch cubes
3 tablespoons olive oil or avocado oil
1 medium onion, diced small
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme or rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C). Wash and peel root vegetables if desired, then dice everything into ½-inch cubes, ensuring uniform size for even cooking.
Place diced veggies in a large mixing bowl. Drizzle with olive oil and sprinkle with smoked paprika, thyme, salt, and pepper. Toss until every piece is coated but not swimming in oil.
Spread veggies in a single layer on a prepared sheet pan or skillet. Ensure they have space to breathe to avoid steaming. Roast for 15 minutes.
Remove pan from oven and stir veggies. Add diced onions and minced garlic. Toss to combine.
Return to oven and roast for another 10-15 minutes, or until veggies are tender when pierced with a fork and crispy on the edges.
Remove from oven, taste and adjust salt if needed. Sprinkle with fresh parsley and serve immediately.

Notes

Do not overcrowd the pan to ensure crispiness. Sweet potatoes and carrots may cook faster than russet potatoes, so check for doneness early. For best results, roast in batches if necessary. Reheat in oven or skillet to restore crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 6
Sodium: 320
Fat: 7
Saturated Fat: 1
Carbohydrates: 28
Fiber: 5
Protein: 4

Keywords: roasted root vegetables, one pan dinner, weeknight dinner, fall recipes, healthy side dish, vegan dinner, gluten-free recipe, meal prep