Roasted Vegetable Hash is an addictive side dish. The vegetables caramelize and create a delicious flavor. Cook them long enough to have a little crisp! Such an easy and healthy side dish ! This twist on roasted vegetables will have you coming back for more… and more… and more….
About This Recipe
Roasted Vegetable Hash is what it sounds like. It’s a bunch of vegetables roasted…in the form of hash. It’s savory and delicious! They are a fun twist on typical Roasted Vegetables .
It makes a delicious side dish to many meals like Air Fryer Pork Tenderloin , Instant Pot Baby Back Ribs , or Turkey Burger Sliders .
If this recipe is going to be a regular in your kitchen, you are going to want to use a shredding attachment on your food processor.
You want to shred your vegetables this way is to get them all the same size. That way they all cook pretty evenly.
Ingredients
My favorites to use in this recipe are: Brussels Sprouts, sweet potatoes, carrots, onion, kale, and broccoli.
You can also use red cabbage, russet potatoes, or asparagus. Really anything would work. It’s a great way to use up leftover vegetables!
Step-by-Step Instructions
Using your food processor, shred all of those veggies, toss with olive oil, salt, and pepper, and then spread them out on baking sheets.
Bake them at 425°F for 15-20 minutes or until hash is crisp and starting to burn a tad.
If you want them extra crispy, you can give them a quick broil at the end.
Serving Ideas
Similar to Roasted Vegetables , Roasted Vegetable Hash will pair well with any savory dish like our Crockpot Drumsticks , Baked Boneless Pork Chops , or Baked Parmesan Chicken Tenders .
It can also make a delicious breakfast by throwing a fried egg on top.
How to Store and Reheat Roasted Vegetable Hash
Store roasted vegetables in an airtight container in the refrigerator for up to 3-5 days.
To reheat, use any of the following options:
Oven or Toaster Oven – Spread the vegetables out on a sheet pan and bake at 350°F until heated through, which can take about 10 minutes. For extra crispy vegetables, you can try increasing the oven temperature to 400°F–425°F.
Skillet – Heat some olive oil or nonstick cooking spray in a skillet over medium heat. Add the vegetables in an even layer and cook for 3–5 minutes, stirring occasionally, or until they start to brown and sizzle.
Air fryer – Preheat the air fryer to 380°F and cook the vegetables for 2–3 minutes, or until they’re heated through.
Recipe FAQs
Can I slice the Brussels Sprouts? I do prefer to peel the leaves off by hand and keep them whole rather than shred them. It’s a little tedious but they are just SO good that way. Totally a preference thing. You can for sure shred them or slice them if you want to keep it simple. What makes food a “hash”? Hash is simply defined as a mixture of foods that have been finely chopped or diced. The word “hash” comes from the French word “hacher” which means “to chop”. Mine didn’t crisp up. Any suggestions? You might have put too much on a the baking sheet. Consider spreading the shredded vegetables out more. How do I reheat Roasted Vegetable Hash?
More Roasted Vegetables
Oven Roasted Asparagus
Oven Roasted Broccoli
Maple Glazed Carrots
Roasted Brussels Sprouts with Bacon
All Side Dishes
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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!
Yield: 6
Prep: 5 minutes Cook: 20 minutes Total: 25 minutes
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Ingredients
6 – 8 cups shredded vegetables (personal favorites: sweet potato, Brussels sprouts, onion, kale, broccoli, carrots)
3 – 4 tablespoons olive oil (enough to lightly coat all the veggies)
1 teaspoon kosher salt
1/4 teaspoon pepper
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Instructions
Preheat oven to 425°F.
Shred or slice your vegetables and place them in a large mixing bowl.
Add olive oil, salt, and pepper. Toss to coat.
Spread vegetables out on two baking sheets.
Bake for 15-20 minutes, giving vegetables a flip half way through. Vegetables should be crispy and beginning to char a little.
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.
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© Author: Polly Conner
Cuisine:
American
Method:
Roasting
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