Sheet Pan Red Flannel Hash
Red flannel hash meets some “hippie” flavors in this quick sheet pan roasted hash. Top with eggs to make it an extra hearty meal.
Ingredients
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1 pound sweet potatoes, peeled and cut into 1-inch pieces
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1 pound beets, peeled and cut into 1-inch pieces
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1 pound brussels sprouts, trimmed and halved
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4 cloves garlic, minced
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1/4 cup olive oil
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1/4 cup prepared horseradish
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1/4 teaspoon Kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup chopped fresh flat-leaf parsley
Instructions
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Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
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Toss sweet potatoes, beets, Brussels sprouts, garlic, olive oil, and horseradish together in a bowl. Season with salt and pepper. Pour into the prepared pan.
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Roast in the preheated oven until tender, about 30 minutes, stirring vegetables halfway through cooking time. Sprinkle with fresh parsley.
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