Be Well Kitchen:
Roasted Root Veggie Hash Recipe

Roasted Root Vegetables
By Be Well Health Coach Amanda Carney

This simple yet flavorful dish is perfect for this time of year, and can be a great addition to any holiday party!


  • 2 cups carrots, rinsed and diced
  • 1 large winter squash, peeled and diced (kabocha, butternut, red kuri, acorn, delicata, etc.)
  • 2 cups parsnips, rinsed and diced
  • 1 large sweet potato, diced
  • 1 medium onion, diced
  • 6 cloves garlic, peeled and coarsely chopped
  • Olive oil for drizzling
  • Sea salt and fresh black pepper for sprinkling
  • Optional ingredient: 2-4 teaspoons dried herbs for sprinkling (thyme, rosemary and/or oregano)


  • Pre-heat oven to 375 degrees.
  • Prepare all veggies.
  • Place chopped veggies in a large bowl, drizzle with olive oil until all are thinly coated and sprinkle with sea salt and fresh black pepper.  Optional – sprinkle with dried herbs until lightly coated.
  • Line a baking tray with parchment paper (to save time cleaning up) and place all veggies on baking tray.
  • Roast for 30-45 minutes, mixing every 15 minutes, until all veggies are tender.
  • Season with additional sea salt, black pepper and/or herbs if necessary.
  • Serve and enjoy!

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