Presenter:  Kelly

Introduction:

I feel like Brussel sprouts are the current trendy vegetable.  They are popping up all over restaurant menus now a days.  Never did I think I’d see the day where I would order Brussel sprouts while dining out, but that day came quite a while ago. 

Perhaps it’s the old fogie side coming out of me, but I do love Brussel sprouts.  The kids…not so much.  This recipe is a happy medium in our household – a great mix of Brussels, potatoes, onion, and cheese!!  This Cheesy Roasted Vegetable Hash is a great way to mix up your usual veggie side.   

Resources:

Procurements:

  • 2 potatoes, cubed to about the size of the Brussels sprout halves
  • 2 c. Brussel sprouts, trimmed and cut in half
  • 1 onion, cut into small strips
  • 2 T. olive oil
  • 20-30 cranks of fresh ground pepper
  • 1 t. salt
  • 1/2 c. shredded parmesan cheese
  • Pinch of crushed red pepper, optional
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Just before slicing and dicing

Operating Procedures:

Preheat your oven to 425 degrees.  In your mixing bowl, toss together the veggies, oil, salt, and pepper.  Once mixed, lay out onto a baking sheet and roast for 30 minutes.  I like to stir the veggies about 20 minutes, once they have had some time to caramelize on the bottom.  After 30 minutes, top the veggies with 1/2 c. of parmesan cheese and let roast for another minute until the cheese has melted.  Remove from the oven and place in a serving dish.  Top with crushed red pepper as desired.

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Ready for some hot oven lovin’

Proposals:

Need some dip?  Drizzle with ranch dressing as desired.

Closing Remarks:

I mix up this recipe all the time with different spices.  Try adding a pack of Ranch Dressing Mix as your seasoning and omitting the cheese.  You will not be disappointed. 

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Bon App├ętit

 

Cheesy Roasted Vegetable Hash
Diced vegetables roasted for 30 minutes & topped with cheese make up this Cheesy Roasted Vegetable Hash. Great alternative to the common weeknight veggie.
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Prep Time
10 min
Cook Time
31 min
Total Time
41 min
Prep Time
10 min
Cook Time
31 min
Total Time
41 min
Ingredients
  1. 2 potatoes, cubed to about the size of the Brussels sprout halves
  2. 2 c. Brussels sprouts, trimmed and cut in half
  3. 1 onion
  4. 2 T. olive oil
  5. 20-30 cranks of fresh ground pepper
  6. 1 t. salt
  7. 1/2 c. shredded parmesan cheese
  8. Pinch of crushed red pepper, optional
Instructions
  1. Preheat your oven to 425 degrees.
  2. In your mixing bowl, toss together the veggies, oil, salt, and pepper. Once mixed, lay out onto a baking sheet and roast for 30 minutes, stirring about halfway through.
  3. After 30 minutes, top the veggies with 1/2 c. of parmesan cheese and let roast for another minute until the cheese has melted.
  4. Remove from the oven and place in a serving container. Top with crushed red pepper as desired.
Five to Nine Creations http://www.fivetoninecreations.com/
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