This roasted vegetable hash with eggs is a hearty, flavorful dish that's a hit for breakfast or dinner! This simple, healthy recipe is SCD, Paleo, Whole30, vegetarian, gluten free, grain free, dairy free, soy free, and added sugar free.
I know I've talked before about how I'm trying to incorporate more vegetables into my diet. Well, breakfast is one of those areas where I can definitely improve.
I absolutely love a stack of Pumpkin Pancakes or Coconut Flour Waffles, but I'm starting to realize that my body does much better when starting off the day with veggies!
This roasted vegetable hash recipe is really simple, and oh my...it is good!
I decided to use my favorite vegetables in this dish; radishes, rutabaga, carrots, and broccoli, but any combo of veggies will work!
In fact, I like to make this veggie hash with eggs at the end of the week when I'm looking to clean out my vegetable drawer. It also works great as an easy dinner recipe!
How to roast vegetables
When it comes to roasting vegetables, here are my two biggest tips:
- Cut them into equal sized pieces. This allows each piece to roast as evenly as possible.
- When spreading the vegetables out on the baking sheet, make sure they have lots of room. If they're crowded, they'll steam instead of roast. Don't be afraid to use multiple baking sheets if you need to.
Can I choose different vegetables?
Of course! Here are some general roasting times to keep in mind!
Root Vegetables (radishes, rutabaga, beets, carrots, etc.) 30 to 45 minutes depending on the size.
Winter Squash (butternut squash, delicata squash, sugar pumpkins) 20 to 60 minutes depending on size.
Soft Vegetables (eggplant, zucchini, yellow squash) 10 to 20 minutes.
Cruciferous (broccoli, cauliflower, brussels sprouts) 15 to 25 minutes.
As you can see, some veggies take much longer than others. I'd suggest roasting any root vegetables and winter squashes on one tray and any cruciferous and soft vegetable on a different tray.
Begin by dicing the vegetables as equal in size as possible.
Toss the veggies with some olive oil and spread them out on a parchment paper lined baking sheet.
I like to keep it simple with just a generous sprinkle of salt and pepper, but feel free to get creative here and use whatever herbs and spices you'd like!
Place baking sheet into the oven and let them do their thing, flipping half way through!
I prefer my radishes to be roasted until almost completely browned as this crisps them up and dries them out (they contain lots of water).
When the vegetables have about five minutes of cook time left, you can start making your eggs.
Feel free to make your eggs however you'd like; over easy, scrambled, sunny side up, poached...it will all taste delicious with this healthy vegetable hash!
Divide the roasted vegetable hash onto plates or bowls and top with your eggs. Serve immediately and enjoy!
What should I serve with my vegetable hash breakfast?
You might like to add a few dashes of hot sauce to your vegetable hash with eggs or (if your system can handle dairy) a drizzle of my Blender Hollandaise Sauce!
My Healthy Breakfast Sausage Patties are a perfect compliment to this meal along with my Zucchini Carrot Muffins or my Almond Flour Pumpkin Bread!
Here are more vegetable based breakfast ideas for you to try!
- Sheet Pan Southwestern Breakfast
- Spinach Mushroom Frittata
- Crustless Zucchini Quiche
- No Oats Cauliflower Rice Oatmeal
- Savory Zucchini Waffles
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Vegetable Hash with Eggs
- ½ pound radishes (about 10) trimmed and cut into small equal sized pieces
- 1 pound rutabaga skin removed and chopped into small, equal sized pieces
- 3 medium carrots peeled and chopped into ¼" thick rounds
- 1 small head of broccoli stems removed and florets cut into equal sized pieces
- 2 Tablespoons olive oil
- salt and pepper to taste
- 4 large eggs cooked and served any way you choose
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Drizzle the olive oil on the vegetables and use your hands to ensure each piece is covered in oil. Spread the vegetables out on the baking sheet making sure they aren't crowded. You may need two baking sheets or to roast the veggies in batches.
- Roast for 45 to 60 minutes or until they are golden brown and easily pierced with a fork. Use a spatula about halfway through roasting to flip the veggies.
- Serve warm and top with two eggs each, cooked to your preferance.
- Roasting times will vary depending on the size of the vegetables.
- Keep an eye on the broccoli at about the 20 minute mark.
- Store leftover vegetables in an airtight container for 3 to 5 days in the refrigerator.
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