Roasted Vegetables Breakfast Hash - Whole30 Approved
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 5 breakfast servings
 
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
Instructions
  1. Preheat oven to 400F.
  2. Grease a 11 by 17 inch baking sheet pan with olive oil.
  3. Place vegetables in the baking sheet, add the dried herbs, salt, pepper, and oil.
  4. Toss well so that the vegetables are evenly coated with the seasonings and oil.
  5. Spread the vegetables evenly in a thin layer on the baking sheet.
  6. Bake for 40 mins. If using frozen veggies you might have to bake for 45-50 mins.
  7. Scramble eggs separately and add to the hash. Serve with a dash of Frank's hot sauce.
Recipe by Whats Ur Home Story at http://www.whatsurhomestory.com/roasted-vegetables-breakfast-hash-whole30-approved/