Roasted root and winter veggie hash with eggs

Baby it’s cold outside! I swear it smells like it may snow. The best part about the cold months are the delicious veggies that thrive in cold temps. Beets, brussel sprouts, cabbage, broccoli, to name a few.

I recently harvested our sweet potatoes and there is about 50 lbs of sweet potatoes in my garage. So, today I decided to throw together a few items from the garden and local organic grocer. And I came up with this delicious veggie hash with eggs from the coop. Thanks for the delicious eggs ladies!


  • 1 small beet (zoodle it or slice into thin strips)
  • 1 small sweet potato peeled and chopped
  • 1/2 of small onion chopped
  • 1/2 cup sliced in half brussel sprouts
  • 2 cups fresh spinach
  • 1/2 cup fresh sliced baby bella mushrooms
  • Extra Virgin Olive Oil
  • Sea salt
  • *2 eggs (farm fresh pastured are best)

Preheat oven to 450° Put chopped and sliced brussel sprouts and sweet potatoes in the oven. Remove from oven when starting to turn brown. Then sautee onion in EVOO until translucent, add sliced baby bella mushrooms and sautee for a minute, add in beet zoodles or slices, fresh spinach and then the roasted brussel sprouts and sweet potatoes, season with sea salt. Remove from heat and cook two eggs. Add 2 eggs cooked over easy. * eggs are optional if you want a vegan version.