Recipe courtesy of Sally Starin

Sally Starin's Oven Roasted Beet, Fennel, Potato, and Rosemary Hash

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Preheat the oven to 400 degrees F.
  2. Toss together the beets, Idaho potatoes, sweet potatoes, carrots, fennel, scallions and rosemary in a large bowl. Add the oil and sprinkle with salt and pepper, tossing to combine.
  3. Divide the mixture between 2 rimmed baking sheets and roast, stirring every 10 minutes, until the vegetables have browned slightly and are fork tender, 25 to 30 minutes. Serve on a warmed platter.
  4. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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