Root Hash

Rorie Weisberg Recipe By
  • Cook & Prep: 45 m
  • Serving: 4
  • No Allergens

This is a festive yet wholesome favorite. Instead of starchy white potatoes, I like to serve this butternut squash, turnip, rutabega, and carrot bake, tossed in a little oil and freshly flavored. Serve with Garlic Asparagus and Cauliflower-Rice Stuffed Capons.

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Root Hash

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Mist all veggies with oil and season to taste.

  3. Line two to three metal baking sheets with Gefen Easy Baking Parchment Paper and spray the parchment with oil. Place the seasoned veggies on the sheets, keeping them far apart from each other so they don’t get mushy.

  4. Bake uncovered, mixing a few times and alternating racks, for 40–45 minutes or until desired crispiness is reached. Warm uncovered.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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