Roasted Carrot Parsnip Hash {vegan, gluten-free}

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Roasted Carrot Parsnip Hash {vegan, gluten-free}

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.

Prep Time10

Cook Time30

Total Time40

Cuisine: American

Keyword: carrots, carrots hash, easy, easy roasted vegetables, gluten-free, parsnips, roasted oven hash, Thanksgiving, vegan

Servings: servings

Author: Camilla

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
1-1/2 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

Preheat oven to 400F.
Distribute the carrots, parsnips and bell pepper on a large rimmed baking sheet.
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.
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.

Nutrition