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Root Veggie Hash

Glass bowl filled with roasted vegetables on a wooden table with a serving spoon nearby.
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Ingredients

Units Scale
  • 12 oz.bacon or 1/2 lb. ground chorizo, cooked and set aside*
  • 1 large sweet potato
  • 1 medium celery root
  • 2 medium Yukon gold potatoes
  • 2 large carrots
  • 1 large turnip
  • 1 large rutabaga
  • 1 medium onion (skip this if you have SIBO or other digestive issues)
  • 1 tablespoon dried rosemary (or 2 fresh, finely diced)
  • 1 tablespoon dried spice of choice (try oregano, basil, Herbes De Provence)
  • Sea salt and pepper
  • Big bunch of greens (dandelion, chard, spinach, mustard or kale), washed and roughly chopped
  • 1/2 cup extra virgin olive oil (add more if the veggies start looking dry)
  • Salt and pepper to taste

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Peel and chop all vegetables into bite-size pieces and place in a large bowl. Toss with herbs, olive oil, salt and pepper. Dump everything onto large jelly roll baking sheet (with sides) or big roasting pan.
  3. Bake for 30-35 minutes, or until veggies are soft, stirring once or twice.
    (Pro-tip: open the oven door every 10 minutes or so to let the steam out. This helps the veggies brown and crisp.)
  4. Add greens and cooked bacon or chorizo and toss well to mix. Put back in the oven for 10 minutes, or until greens are wilted. Stir after 5 minutes to prevent drying of greens.
  5. Serve with a poached or fried egg on top, if you want to add more protein and joy!

Notes

*NOTE: You can also chop the bacon into bite size pieces, toss it into the veggie mixture and let it all cook together. If you choose this, skip the olive oil. The bacon fat should be sufficient to keep things moist and delicious. Obviously this is less healthy than olive oil, but it saves you the step of pre-cooking the bacon and makes everything taste even better. (If using chorizo, it must be precooked.)

Find it online: https://therapeuticfoodie.com/root-veggie-hash/

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