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!