winter veg

Winter Root Veggie Hash

Winter Root Veggie Hash

Roasted roots with smokey, warm seasonings offer a fresh take on breakfast potatoes

Makes: 4-6 servings

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Prep time:

Cook time:

  • 2lbs assorted root veggies (sweet potatoes, parsnips, beets, carrots)
  • 4 ounces bacon, diced
  • 1 red onion
  • 1/2 tsp chili powder
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 tbls apple cider vinegar
  • 1 tbls olive oil

  1. Preheat the oven to 375F
  2. Prep the veggies. Peel and chop root veggies into 1" chunks. You can use any assortment of root veggies you like. Go crazy! Slice the onion into this half moons
  3. In a large bowl, toss the chopped veggies, onion, bacon pieces, acv, oil, and spice blend. Mix well to ensure roots are well coated.
  4. Turn veggies out onto a large rimmed baking sheet, scraping the bowl to get all the spices out. No flavor left behind.
  5. Roast for 45-50 minutes, until veggies are fork tender.
  6. Serve as a side dish or top with a soft boiled egg for breakfast!

Shaved Brussel Sprout Winter Slaw

My body and soul have been BEGGING for a really hearty salad and luckily my imperfect produce box delivered the perfect imperfect ingredients. There’s no exact science to this salad (really to any salad), so mix it up to your heart’s desire. It’s really important to give chop the greens small and really massage in the vinaigrette. This breaks down the tough nature of the greens making them tasty and easy to digest. This recipe also calls for fuyu persimmons, which are the short squat persimmons. They are supposed to be crunchy. No persimmons? Use green apple instead!