Roasted Root Veggies

Roasted Root Veggies doneThis recipe for Roasted Root Veggies is extremely versatile.  You can make this and serve along side your favorite beef, venison or lamb dish.  But it would even be superb alone or as a main course over quinoa or brown rice.  Simply delish!

Roasted Root Veggies
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Roasted Root Veggies
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Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash, peel, and chop all of your veggies (parsnips, carrots, red potatoes, and yellow onion) into large uniform pieces. Place all veggies on a large cookie sheet that has been lined with parchment paper.
  2. How to make the marinade sauce: Put the remaining ingredients (tomato paste, crushed garlic, lemon juice, herbs de province, olive oil) into a small mixing bowl and stir together. Pour the marinade sauce over the veggies.
  3. Cover all of the veggies thoroughly with the marinade sauce, sprinkle with salt and freshly ground black pepper. Allow to sit on the cookie sheet for about 15 minutes before placing into a pre-heated 350 degree oven.
  4. Bake for 1 hour or until the veggies are fork tender. When you roast your veggies in the oven like this, it gives them a chance to caramelize and it also enhances the flavors.
Recipe Notes

Variations:

Use any root veggies that you would prefer or that are in season in your area.  Fennel, Sweet Potatoes, or even Beets would be a wonderful addition or substitution in this dish!

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Texas Hash

Final product
Final product

Texas Hash
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This recipe is a embellished version of the recipe that I grew up eating. My mother made this fairly often for us as children and more times than not, it was served with a slice of bread covered with butter and sweet tea to wash it all down. If you are a Southerner, you understand. It is a simple recipe that can be made in a short amount of time and can "Feed an Army" especially one that is on a budget. I have made this recipe quite a lot over the years and have used all kinds of ground meats including turkey and venison. Texas Hash is made to be spicy so if you do not like the amount of heat, you can always adjust the seasoning to your liking.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Texas Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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This recipe has been added to your Meal Plan
This recipe is a embellished version of the recipe that I grew up eating. My mother made this fairly often for us as children and more times than not, it was served with a slice of bread covered with butter and sweet tea to wash it all down. If you are a Southerner, you understand. It is a simple recipe that can be made in a short amount of time and can "Feed an Army" especially one that is on a budget. I have made this recipe quite a lot over the years and have used all kinds of ground meats including turkey and venison. Texas Hash is made to be spicy so if you do not like the amount of heat, you can always adjust the seasoning to your liking.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare your all of the ingredients.
  2. Using a Dutch Oven, sauté the onions, garlic, and celery in the jalapeno infused olive oil until translucent. Add the ground beef. Cook until browned. (If you cannot find jalapeno infused oil, just use plain extra virgin olive oil. I made my own infused oil.)
  3. Add the remaining ingredients to the Dutch Oven pan. Tomatoes, frozen mixed veggies, rice, Worcestershire sauce, Cajun seasoning, and chicken stock.
  4. Stir all ingredients together and allow to simmer for about 15-20 minutes on medium low with the lid on, until all liquid has been evaporated and the rice is tender.
  5. This is what your Hash should look like once it is done.
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