Roasted Vegetable Hash

I love vegetables.

Honestly, I just don’t understand the people who don’t.

Don’t get me wrong; I’m not a health nut. Without wanting to state the obvious if you’re a Margaritas In The Rain subscriber, I love dessert and cocktails. But I also love finding new ways to cook veggies.

FOOD GEEK. I know.

Roasting veggies is one of my all time favorite ways to prepare root vegetables and potatoes. It’s also one of the simplest ways. All you need is olive oil and course sea salt to make a truly delicious side dish. Or in this case, a main dish.

This Roasted Vegetable Hash is a play on the roasted vegetable dishes I make so often. However, rather than roasting one single vegetable, I mixed an array of chopped vegetables from our fridge: brussel sprouts, onion, cauliflower, parsnisp, and potatoes. I do a lot of what I like to call “fried rice cooking,” meaning that I modify recipes depending on what’s in our fridge. This hash would be great with a variety of different vegetables. Use what you’ve got.

Top with an egg, fried over easy, and toast.

Simple, delightful brunch.

Roasted Vegetable Hash

serving size: 2-3

Ingredients:
1/2 onion, thickly sliced
1 cup chopped cauliflower
1 cup stemmed and halved brussel sprouts
1 cup butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 medium red potatoes, cubed
3 T olive oil
1 T course sea salt
1/2 tsp paprika
2-3 eggs (or more, if desired!)

Instructions: 
Put vegetables in baking dish. Sprinkle with olive oil, salt and paprika. Toss to coat evenly. Bake at 400 degrees for approximately 45 minutes, or until vegetables are crispy. Bake times will vary depending on vegetables and quantity. When the vegetables are almost through roasting, fry or poach an egg over easy. Place over roasted vegetables. Sprinkle with finishing salt.