Spring Root Vegetable Hash

Name: Spring Root Vegetable Hash
Yield: 8
Ingredients: 6 tbsp extra virgin olive oil; 2 shallots, peeled and diced; 1 large garlic clove minced; 1 tsp fine salt; 1/2 tsp ground black pepper; 1.5 pound baby Dutch yellow potatoes or fingerling potatoes, diced into small bite-sized pieces; 4 large rainbow carrots or regular carrots, peeled and diced; 1 turnip, peeled and diced; 10 - 12 ounces radishes (1 used Easter egg radishes), diced; 1/4 cup hemp seeds (optional)

Makes 8

Nutritional Information

Calories

433.18kcal (8 serving)

Total Fat

31.71g (8 serving)

Saturated Fat

4.38g (8 serving)

Trans Fat

0.0g (8 serving)

Cholesterol

0.0mg (8 serving)

Sodium

662.65mg (8 serving)

Total Carbs

32.04g (8 serving)

Dietary Fiber

9.91g (8 serving)

Sugars

11.06g (8 serving)

Protein

8.49g (8 serving)

Ingredients List

6 tbsp extra virgin olive oil
2 shallots, peeled and diced
1 large garlic clove minced
1 tsp fine salt
1/2 tsp ground black pepper
1.5 pound baby Dutch yellow potatoes or fingerling potatoes, diced into small bite-sized pieces
4 large rainbow carrots or regular carrots, peeled and diced
1 turnip, peeled and diced
10 - 12 ounces radishes (1 used Easter egg radishes), diced
1/4 cup hemp seeds (optional)

Directions

1. Preheat oven to 425 degrees Fahrenheit and prep your veggies.

2. Heat the oil in a 2-quart cast-iron skillet over medium heat. Once the oil is hot add the shallots, garlic, salt and pepper and sauté for 2-3 minutes until the shallots are translucent.

3. Add the potatoes, carrots, turnip and radishes and sauté over medium heat for 20 minutes until the potatoes start to soften.

4. Add hemp seeds if using. Stir frequently throughout the cooking process and ensure the veggies get evenly coated with the oil.

5. Transfer the skillet to the oven and roast at 425 degrees Fahrenheit uncovered for 30 minutes.

6. Broil at 500 degrees Fahrenheit for the last 2-3 minutes for a golden brown crispy sear.