Fall Vegetable Hash: As easy as it is tasty and versatile!

Fall Vegetable Hash

Recipe and photo
courtesy of Farmer Dave’s


Preheat oven to 375 degrees.

Chop up any and all of your favorite fall veggies into 1 to 2 inch pieces.  Pictured are onions, sweet potatoes, carrots, peppers, along with red, white and blue potatoes.  Add to a bowl and toss with just enough olive oil to coat lightly.  Sprinkle with pepper, granulated garlic, salt and red pepper flake.  Mix well and spread out on a parchment lined baking sheet into a single layer.

Roast for 30-45 minutes stirring halfway through.  When the vegetables have nicely caramelized edges, it is done.

Swap out for other vegetable.  Try cubed beets, kohlrabi, or celeriac.  Apples are a nice addition, just add those in the last 10 minutes of roasting.

Warm some maple syrup through with the addition of red pepper flake for a sweet and spicy drizzle when the vegetables are finished roasting.

Serve with eggs for breakfast, a salad for lunch or a side with dinner.  Leftovers (if there are any) can easily be added to a soup, chili or a frittata. 

This recipe is a wonderful blank slate to play with spices!