Baked veggie hash
Enjoy a wholesome and colorful Baked Veggie Hash, featuring a delicious medley of sweet potatoes, cauliflower, zucchini, potatoes, onion, and pumpkin, seasoned with rosemary and drizzled with olive oil. Topped with a savory chicken gravy and a blend of parmesan and cheddar cheese, this nutritious and savory dish is perfect for any meal.
- 29 May 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Baked Veggie Hash is a versatile and nutritious dish that combines a variety of vegetables with flavorful herbs and cheeses. This recipe is perfect for a hearty breakfast, a comforting side dish, or even a main course. With a blend of sweet potatoes, cauliflower, zucchini, and more, it's a celebration of wholesome ingredients that will satisfy your taste buds and keep you full.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes and potatoes.
- Cut the cauliflower into small florets.
- Cube the zucchini.
- Peel and cube the pumpkin.
- Dice the onion.
- In a large mixing bowl, combine the sweet potatoes, cauliflower, zucchini, potatoes, pumpkin, and onion.
- Add 1 tbsp of olive oil and 1 tsp of rosemary. Mix well to ensure all the vegetables are evenly coated.
- Spread the mixed vegetables in a single layer on a large baking sheet or in a roasting pan.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned. Stir halfway through the cooking time to ensure even roasting.
- Remove the vegetables from the oven.
- Pour the chicken gravy evenly over the roasted vegetables.
- Sprinkle the grated Parmesan cheese and shredded cheddar cheese over the top.
- Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy your delicious baked veggie hash as a main dish or a hearty side!
Tips:
- For even cooking, try to chop all the vegetables into similar-sized pieces.
- Feel free to customize the vegetables based on what you have on hand or what’s in season.
- If you prefer a crunchier texture, broil the hash for the last 2-3 minutes of baking.
- For a vegan version, omit the cheeses or replace them with your favorite vegan alternatives.
- Add some protein by mixing in cooked sausage, chickpeas, or tofu before baking.
- Serve with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives for added flavor.
Voila! Your Baked Veggie Hash is ready to be enjoyed. The blend of roasted vegetables, aromatic rosemary, and melted cheeses creates a deliciously satisfying dish. Serve it hot and enjoy the comfort and nutrition packed into each bite. Whether you’re enjoying it as a side or main course, this veggie hash is sure to become a favorite in your recipe collection.
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 8g | 22% |
| Sugar 13g | 13% |
| Fat | |
| Fat 10g | 11% |
| Saturated 3.46g | 12% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 960ug | 107% |
| Choline 90mg | 16% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 2.91mg | 18% |
| Vitamin B6 0.85mg | 50% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 100mg | 107% |
| Vitamin E 1.48mg | 10% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 2.77mg | 25% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 1540mg | 45% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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