We’ve got a soft spot for all things roasted, and this easy brunch recipe isn’t far from these basic roasted root vegetables. This is the perfect recipe for a lazy Sunday morning. Wake-up, get everything chopped and in the oven. Then enjoy your coffee, the only attention you’ll have to pay to this is stirring occasionally. Serve with your favorite brunch additions this time it’s bacon and eggs, but a veggie version could include sautéed greens, avocado, and eggs or scrambled tofu. This calls for as much cayenne as you like. A full teaspoon was super spicy, but I encourage you to try at least a small amount for just a hint of spicy that pairs perfectly with fresh thyme.
I even had pink turnip hanging around that added some nice color to this dish. This includes peeled and diced purple-top turnips and parsnips as well as an onion. This is a recipe that will lend itself well to different spice combinations and changing up the roots. Including just a bit of butter helps the vegetables to brown. Perfect for the Winter CSA Share Boxes!
Turnip and Parsnip Breakfast Hash
2 large purple top or pink turnips (or 1 of each), peeled and diced
1 large parsnip peeled and diced
1 small or 1/2 large onion, peeled and diced
1 tablespoon minced fresh thyme (or 1 tsp dried)
1/4 – 1 teaspoon cayenne pepper (depending on level of spice desired)
1 tablespoon olive oil
1/2 tablespoon butter (optional)
salt + pepper to taste
Preheat oven to 400F.
Combine diced roots and onion in a large roasting pan or baking sheets. Drizzle olive oil over and add salt, pepper, and cayenne. Stir to combine. If using butter, cut in a few pieces and scatter on top.
Bake at 400F for one hour, stirring every 15 minutes or so. Serve with your favorite breakfast additions.