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pan roasted vegetable hash

Over Easter weekend, Tim and I probably chopped more vegetables than we ever have in one day. And it’s been all sunshine and vegetables for a couple of days. Ha. But really, it kind of has except for the scones we made for breakfast which always reminds me of spring.

When you live in MN and the first real without-your-coat kind of spring day appears, you feel like your life will never be the same. You make lemon scones and deliver them wearing sundresses when it’s barely 60°.

shemadeitshemight | heatherbursch | Ev delivering lemon blueberry scones

After ringing in Easter morning with scones, we ended up making that big pot of encouragement, which lead to chopping pounds of vegetables and prepping our week. To go along with all those healthy intentions was that sun shining us into the 7o’s. It was glorious.

shemadeitshemight | heatherbursch | english hot-pot 2014

Believe me when I say we never do this chopping vegetables ahead of time thing. Something about warm sun and the windows open made this seem like the best idea anyone has ever had and we wondered  aloud why we don’t spend every Sunday afternoon chopping fresh things. (Any question at this point that stats with the words “why don’t we” usually can be answered with “because we live in MN.”)

shemadeitshemight | heatherbursch | brussels sprouts carrots parsnips celery thyme

But then came Monday night and all I had to do was throw the pre-cut vegetables in a pan with some thyme sprigs for a total of 15 minutes, and we had ourselves a delicious Meatless Monday night dinner. Duh. 

shemadeitshemight | heatherbursch | pan roasted vegetables

I loved mine with just veggies and 2 fried eggs on top, the kids added some rice to their plate. And I’m thinking I’ll eat the leftover bowl for breakfast. Cannot wait.

shemadeitshemight | heatherbursch | roasted vegetable hash with eggs

Pan Roasted Vegetable Hash
adapted from Ina Garten’s Back to the Basics
serves 6 for a maindish, more as a side (recipe can be easily cut in half)

2-4 tablespoons clarified butter and olive oil
2 lbs carrots, peeled and diced 1/4 inch thick rounds
2 parsnips peeled and chopped 1/4 inch pieces
3-4 handfuls of brussels sprouts, ends cut off and sliced in half
6 thyme sprigs
1 1/2 teaspoons of salt (divided)

Heat two pans on medium high heat, put 1 tablespoon of butter and 1 tablespoon of olive oil (or any combination you choose to use) in each pan. Once butter is melted and sizzling a bit, add carrots, parsnips, brussels and thyme springs to pans, splitting each ingredients so the amounts are fairly equally dispersed between your two pans. Sprinkle half of the salt into each pan and add a few good cracks of pepper. Toss the veggies in the olive oil/butter mixture and put lids on each pan, turn down the heat and let cook for 10 minutes undisturbed. After 10 minutes, toss the veggies around and throw in the celery, recover and cook for 5 more minutes. Check the vegetables with a fork to make sure they are cooked through and seasoned to your liking. Remove the sprigs of thyme if you wish.



Last Updated on June 15, 2022 by Heather Bursch

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