Roasted Vegetables Breakfast Hash - Whole30 Approved
Author: Vidya
Recipe type: Breakfast
Cuisine: American
Serves: 5 breakfast servings
- 1 Cup Turnip cut into ½" cubes
- 3 Cups Sweet potato- cut into ½" cubes
- 2 Cups Mushrooms halved or quarters depending on size
- 1 Cup Carrots cut into ¼ " circles
- 2 Cups Baby radishes quartered
- 6 Brussels sprouts halved
- 2.5 Cups Cauliflower cut into small florets
- ¼ Cup Olive Oil
- 1 Tbsp Dried Oregano
- 2 Tsp Parsley
- 1 Tsp Dried Rosemary (powdered if it is leaves)
- 1 Tsp Dried Thyme
- 1 Tsp Dried Basil
- ½ Tsp Salt
- 2 Tbsp Freshly Ground Black Pepper
- Preheat oven to 400F.
- Grease a 11 by 17 inch baking sheet pan with olive oil.
- Place vegetables in the baking sheet, add the dried herbs, salt, pepper, and oil.
- Toss well so that the vegetables are evenly coated with the seasonings and oil.
- Spread the vegetables evenly in a thin layer on the baking sheet.
- Bake for 40 mins. If using frozen veggies you might have to bake for 45-50 mins.
- Scramble eggs separately and add to the hash. Serve with a dash of Frank's hot sauce.
Recipe by Whats Ur Home Story at https://www.whatsurhomestory.com/roasted-vegetables-breakfast-hash-whole30-approved/
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