Vegetarian hash
Recipe by Kelly Snyder
3/4 lb small new potatoes, left unpeeled
1 small acorn squash, peeled and cut into 1/4-inch pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp sea salt, divided
1/2 tsp fresh ground black pepper, divided
Olive oil cooking spray
4 tsp olive oil, divided
2 shallots, minced
2 cups broccoli, shredded
1/3 cup each red and green bell pepper, thinly sliced
2 tsp fresh lemon juice
Prep. Time → 15 min
Cook Time → 25 min
1. Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
2. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.
side dishes, vegetarian October 11, 2012 17:38
Author cleaneatingmag.com/Recipes...
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