Donna’s Roasted Sweet Curried Vegetable Hash

6 February 2016:  This dish came about because I had several vegetables that I had not used up yet so I mixed up what I had, roasted it and the result was this delectable vegetable hash.  The addition of the kumquats and sweet potatoes give the recipe a touch of sweetness that is counterbalanced by the curry spice.  Nice!  Best, Donna:

Donna’s Roasted Sweet Curried Vegetable Hash

Ingredients:

1 pound Brussels sprouts, cleaned and cut into halves or quarters depending upon size

24 baby carrots, halved lengthwise

16 kumquats, halved and seeds removed

1 large sweet onion, peeled and chopped

1 pound parsnips, peeled and chopped

1 large sweet potato, peeled and chopped

1 Tablespoon coconut oil, room temperature

2 Tablespoons maple syrup

1 teaspoon curry powder

1 teaspoon salt

1/2 teaspoon pepper

Method:

Preheat oven to 400 degrees F.  Line 2 baking sheets with foil and spray with cooking oil.  Mix together the first 6 ingredients in a large bowl.  In a 1 cup glass measuring cup, mix together the coconut oil, syrup, curry powder and salt and pepper. Add mixture to vegetables in bowl and stir until all pieces are coated.  Spoon onto prepared baking sheets and bake for 20 minutes.  Turn vegetables and cook for 10 more minutes.  Serve immediately while hot.

Serves 8.

Copyright 2016.