Red flannel hash meets some “hippie” flavors in this quick sheet pan roasted hash. Top with eggs to make it an extra hearty meal.
Ingredients:
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 pound beets, peeled and cut into 1-inch pieces
1 pound brussels sprouts, trimmed and halved
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup prepared horseradish
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
Toss sweet potatoes, beets, Brussels sprouts, garlic, olive oil, and horseradish together in a bowl. Season with salt and pepper. Pour into the prepared pan.
Roast in the preheated oven until tender, about 30 minutes, stirring vegetables halfway through cooking time. Sprinkle with fresh parsley.
