Roasted Veggie Hash

My Roasted Veggie Hash is a wonderful way for your kids to eat their veggies. Crunchy on the outside and creamy on the inside!

This Roasted Veggie Hash is a great side dish that my kids love. he prep is made easy if you have dice and slice chopper box. This helps keep the veggies the same size for even roasting. Goes great with my Smoked Meatloaf.

To make:

Preheat oven to 425 degrees F. Lightly oil two half sheet pans with olive oil set aside. Peel and dice zucchini and yellow squash. Place in Large bowl. Dice carrots, add to squash. Cut cauliflower into florets and add to other vegetables. In a 2 quart casserole dish, add peeled and diced potatoes (sweet and yukon). Add enough water to cover. Microwave on high for six minutes to parboil potatoes. Drain and pat dry potatoes, add to other vegetables. Place vegetables on baking sheet pans. Drizzle with olive oil. Stir to mix. Sprinkle with salt and pepper. Roast veggies in hot oven for 20 minutes. Stir veggies. Flip pan positions in oven. Continue to cook for another 20 minutes or until brown and crispy. Remove from oven. Salt and pepper to taste.

Enjoy!

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Roasted Veggie Hash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

My Roasted Veggie Hash is a wonderful way for your kids to eat their veggies.

Course: Main

Cuisine: American

Author: Quinn Caudill

Ingredients

• 1/2 cup 1 small yellow squash diced
• 1/2 cup 1 small zucchini diced
• 1 cup carrots diced
• 2 cups 4-5 Yukon gold or new red potatoes peeled and diced
• 2 cups 1 large sweet potatoes peeled and diced
• 1 head of cauliflower
• Optional 1 small onion chopped
• 2-3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 425° F. Lightly oil two half sheet pans with olive oil set aside.
2. Peel and dice zucchini and yellow squash. Place in Large bowl.
3. Dice carrots, add to squash.
4. Cut cauliflower into florets and add to other vegetables.
5. In a 2 quart casserole dish, add peeled and diced potatoes (sweet and yukon).
6. Add enough water to cover. Microwave on high for six minutes to parboil potatoes.
7. Drain and pat dry potatoes, add to other vegetables.
8. Place vegetables on baking sheet pans. Drizzle with olive oil. Stir to mix.
9. Sprinkle with salt and pepper.
10. Roast veggies in hot oven for 20 minutes. Stir veggies. Flip pan positions in oven.
11. Continue to cook for another 20 minutes or until brown and crispy.
12. Remove from oven.
13. Salt and pepper to taste.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2013

I will be bringing my Roasted Veggie Hash recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

You might also like my;

Grilled Argentinian Pork Tenderloin

Smoked Meatloaf