Roasted Vegetables Breakfast Hash - Whole30 Approved

• Produce

  • 1/2 cut into cubes 1 cup turnip
  • 1/2 cut into cubes 3 cups sweet potato
  • 2 cups Baby radishes
  • 1 tsp Basil, dried
  • 6 Brussels sprouts
  • 1 cup Carrots
  • 2 1/2 cups Cauliflower
  • 1 tbsp Oregano, dried
  • 2 tsp Parsley
  • 1 tsp Rosemary, dried
  • 1 tsp Thyme, dried

• Baking & Spices

  • 2 tbsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • 2 Cups Mushrooms halved or quarters depending on size

Found on whatsurhomestory.com

Description

Ingredients

• 1 Cup Turnip cut into ½ cubes
• 3 Cups Sweet potato- cut into ½ cubes
• 2 Cups Mushrooms halved or quarters depending on size
• 1 Cup Carrots cut into ¼ circles
• 2 Cups Baby radishes quartered
• 6 Brussels sprouts halved
• 2.5 Cups Cauliflower cut into small florets
• ¼ Cup Olive Oil
• 1 Tbsp Dried Oregano
• 2 Tsp Parsley
• 1 Tsp Dried Rosemary (powdered if it is leaves)
• 1 Tsp Dried Thyme
• 1 Tsp Dried Basil
• ½ Tsp Salt
• 2 Tbsp Freshly Ground Black Pepper

Directions

• Preheat oven to 400F.
• Grease a 11 by 17 inch baking sheet pan with olive oil.
• Place vegetables in the baking sheet, add the dried herbs, salt, pepper, and oil.
• Toss well so that the vegetables are evenly coated with the seasonings and oil.
• Spread the vegetables evenly in a thin layer on the baking sheet.
• Bake for 40 mins. If using frozen veggies you might have to bake for 45-50 mins.
• Scramble eggs separately and add to the hash. Serve with a dash of Franks hot sauce.