Fall Vegetable Hash
Preheat oven to 375 degrees.
Chop up any and all of your favorite fall veggies into 1 to 2 inch pieces. Pictured are onions, sweet potatoes, carrots, peppers, along with red, white and blue potatoes. Add to a bowl and toss with just enough olive oil to coat lightly. Sprinkle with pepper, granulated garlic, salt and red pepper flake. Mix well and spread out on a parchment lined baking sheet into a single layer.
Roast for 30-45 minutes stirring halfway through. When the vegetables have nicely caramelized edges, it is done.
Swap out for other vegetable. Try cubed beets, kohlrabi, or celeriac. Apples are a nice addition, just add those in the last 10 minutes of roasting.
Warm some maple syrup through with the addition of red pepper flake for a sweet and spicy drizzle when the vegetables are finished roasting.
Serve with eggs for breakfast, a salad for lunch or a side with dinner. Leftovers (if there are any) can easily be added to a soup, chili or a frittata. This recipe is a wonderful blank slate to play with spices!