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Winter Root Veggie Hash

Roasted roots with smokey, warm seasonings offer a fresh take on breakfast potatoes

Makes: 4-6 servings

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Prep time:

Cook time:

Ingredients:

  • 2lbs assorted root veggies (sweet potatoes, parsnips, beets, carrots)
  • 4 ounces bacon, diced
  • 1 red onion
  • 1/2 tsp chili powder
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 tbls apple cider vinegar
  • 1 tbls olive oil

Instructions:

  1. Preheat the oven to 375F
  2. Prep the veggies. Peel and chop root veggies into 1″ chunks. You can use any assortment of root veggies you like. Go crazy! Slice the onion into this half moons
  3. In a large bowl, toss the chopped veggies, onion, bacon pieces, acv, oil, and spice blend. Mix well to ensure roots are well coated.
  4. Turn veggies out onto a large rimmed baking sheet, scraping the bowl to get all the spices out. No flavor left behind.
  5. Roast for 45-50 minutes, until veggies are fork tender.
  6. Serve as a side dish or top with a soft boiled egg for breakfast!

February 8, 2019

Liz Winters

Breakfast, Holiday, Recipes, Salads and Sides, Side Dish

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