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Roasted, Spicy Carrot & Parsnip Hash


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x

Description

Oven-roasted carrot and parsnip hash, made vibrant with Moroccan spices. Each serving of this quick & easy hash is packed with vitamins A & C (for gorgeous skin!) and 5 g of fiber. It’s also Grain-Free, Vegan, Paleo.& Keto.


Scale

Ingredients

  • 12 ounces carrots, peeled & cut into cubes (mine were about 3/4-inch)
  • 8 ounces parsnips peeled & cut into cubes (about 3/4-inch)
  • 1 red bell pepper, cut into medium chunks
  • 1 medium yellow onion, diced into medium chunks
  • 1 and 1/2 tablespoons olive oil OR oil of choice
  • 11/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons chopped fresh cilantro or parsley

Instructions

  1. Preheat oven to 400F.
  2. Distribute the carrots, parsnips and bell pepper on a large rimmed baking sheet.
  3. Drizzle vegetables with olive oil and sprinkle with the cumin, chili powder, cinnamon, salt and pepper; use hands to toass and coat vegetables and spread into a single, even layer.
  4. Roast in the preheated oven for 15 minutes; stir vegetables. Roast for 10 to 15 minutes longer until pasnips and carrots are tender. Sprinkle with fresh cilantro before serving.

  • Category: Vegetables, Side Dish

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 135
  • Sugar: 6.8 g
  • Sodium: 332 mg
  • Fat: 5.8 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 21.1 g
  • Fiber: 5 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg