Look – I’m here!
More importantly – I cooked!
It was a nice weekend; we finally got a little down time. A good thing, too, because that won’t happen again until after Christmas. I love the holidays, but the older I get the more I just don’t want to deal with it.
We are SO taking the week between Christmas and New Years off.
I’m also glad to report that my oven is back in working order, and this was the first thing I made once it was up and running again. We have a ton of root vegetables in our fridge, as well as sweet potatoes and winter squash on our counter, some from the farmer’s market and some from our own garden (we were surprised at the success we had at growing sweet potatoes; there will be more next year), so I decided to see what I could do with them.
This recipe makes a lot – 6 very generous servings – and is quite easy to make, if you discount all the peeling and dicing prep-work involved; fortunately for me, my better half has no problem helping out with such tasks. And it is just delicious – Beloved not only wolfed down a second helping the evening I made it, but ate more the next morning with breakfast.
I think he’s hording what’s left in a Tupperware in the back of the fridge where I can’t find it.
I used a delicata squash in this, but you could use any winter squash you like, as well as just about any combination of root vegetables – a rutabaga would be nice thrown into the mix, as would some red-skinned potatoes if you’re so inclined. But as written, the hash is Whole30 compliant as well as vegan-friendly, and would make a great addition to a real food holiday table.
Click the image to enlarge
- 2 cups carrots, peeled and diced
- 2 cups parsnips, peeled and diced
- 2 cups turnips, peeled and diced
- 1 large delicata squash, peeled, seeded and diced
- 1 large sweet potato, diced
- 1 medium onion, diced
- 5 cloves garlic, peeled and chopped
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 3 tablespoons olive oil
- Preheat oven to 375 F.
- Combine all ingredients in a large glass or stainless steel mixing bowl; toss, making sure all the vegetables are coated with the olive oil and seasonings.
- Spread the mixture in a 9″ x 13″ glass baking dish. Roast for 35 to 45 minutes, stirring every 15 minutes, until the vegetables are fork tender.
- Season with additional salt and pepper, if needed, and place under the broiler for 2 or 3 minutes to finish browning if desired.
- Nutrition (per serving): 164 calories, 7.1g total fat, 0mg cholesterol, 547.1mg sodium, 583.7mg potassium, 24.7g carbohydrates, 5.8g fiber, 7.5g sugar, 2.3g protein