Root Hash

Rorie Weisberg Rorie Weisberg
1.0 (1 reviews)

This is a festive yet wholesome favorite. Instead of starchy white potatoes, I like to serve this butternut squash, turnip, rutabega, and carrot bake, tossed in a little oil and freshly flavored. Serve with Garlic Asparagus and Cauliflower-Rice Stuffed Capons.

45m 4
Easy Vegetarian Vegan Pescatarian Gluten Free Paleo Low Carb No Refined Sugar Passover Parve

Directions

Prepare the Root Hash

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Mist all veggies with oil and season to taste.

  3. Line two to three metal baking sheets with Gefen Parchment Paper and spray the parchment with oil. Place the seasoned veggies on the sheets, keeping them far apart from each other so they don’t get mushy.

  4. Bake uncovered, mixing a few times and alternating racks, for 40–45 minutes or until desired crispiness is reached. Warm uncovered.

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1 Comment

leah •

Advanced prep. Does this freeze well?

Chaia Frishman •
Reply to leah

I don't love to freeze roasted veggies.