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Rutabaga Hash or Roasted Root Vegetable Medley Recipe

American · Side dish · 40 min total

This versatile dish can be served as a hearty hash for breakfast or a roasted side for dinner. The rutabaga adds a sweet, earthy flavor that pairs beautifully with other root vegetables.

Ingredients

• 1 medium rutabaga, peeled and diced into 1/2-inch cubes
• 2 medium carrots, peeled and diced into 1/2-inch cubes
• 2 medium parsnips, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine rutabaga, carrots, parsnips, and onion.
3. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and smoked paprika if using. Toss to coat evenly.
4. Spread vegetables in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly browned.
6. For hash: After roasting, transfer to a skillet and cook over medium-high heat for 3-5 minutes, pressing down with a spatula to get a crispy crust. Serve immediately.

Tips

• For a hash, add cooked bacon or sausage for extra flavor.
• Leftovers can be reheated in a skillet for best texture.
• If you prefer a softer texture, cover the baking sheet with foil for the first 15 minutes.

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