Roasted Mushroom and Root Vegetable Hash
A hearty blend of roasted mushrooms and root vegetables sautéed with fresh herbs for a comforting, earthy dish. This mediterranean-inspired vegetarian ready in about 45 minutes pairs sliced cremini mushrooms, small, diced red onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, sliced cremini mushrooms
- 2 medium, peeled and diced 1/2-inch parsnips
- 2 medium, peeled and diced 1/2-inch carrots
- 1 small, diced red onion
- 3, minced garlic cloves
- 1 tbsp fresh thyme leaves
- 1 tsp, chopped fresh rosemary
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp, freshly ground black pepper
- 2 tbsp, for garnish chopped parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 8 oz sliced cremini mushrooms, 2 diced parsnips, 2 diced carrots, and 1 diced small red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh thyme, and 1 tsp chopped fresh rosemary. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway through until vegetables are tender and caramelized.
- Step 2: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add the roasted vegetables to the skillet, stir well, and cook for another 3-4 minutes until flavors meld and the hash begins to brown on the edges. Adjust seasoning with salt and pepper as needed.
- Step 4: Remove from heat and garnish with 2 tbsp chopped parsley before serving warm.
Frequently asked questions
How long does Roasted Mushroom and Root Vegetable Hash take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Mushroom and Root Vegetable Hash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced cremini mushrooms from drying out.
Can I substitute ingredients in Roasted Mushroom and Root Vegetable Hash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Mushroom and Root Vegetable Hash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Mushroom and Root Vegetable Hash vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
