This Sweet And Spicy Roasted Veggie Hash Recipe has been made possible by Good Cook. This post may contain affiliate links. All opinions are mine and mine alone.
Sweet And Spicy Roasted Veggie Hash
Thanksgiving leftovers are amazing because 1) I don’t have to do any hardcore cooking for a few days and 2) They’re super versatile – you can use just about any dish to turn it into a new meal. I teamed up with Good Cook Bloggers to create 101 Thanksgiving Leftover Recipes. For my recipe I used leftover roasted veggies – a simple and delicious Thanksgiving side dish can be turned into a really great hash.
4 cups roasted veggies, chopped – I used red pepper and onion. Some other veggies that would work are broccoli, cauliflower, green beans, sweet potato, brussels sprouts, carrots, and/or squash.
1 tablespoon ghee, coconut oil, or bacon fat
4 sausage links, cut into chunks
2 cloves of garlic, chopped
1 apple, chopped
1 tablespoon parsley
1 teaspoon sage
½ teaspoon black pepper
¼ cup vegetable broth
1 tablespoon ground flaxseed + 3 tablespoons water (or use one egg)
¼ cup pecans or walnuts
1 teaspoon honey
optional – cranberries
- Preheat oven to 375 degrees.
- Put the ghee/coconut oil/bacon fat, sausage, garlic, parsley, black pepper, and sage in a pan on the stove. Cook until the sausage is browned – about 10 minutes.
- In a large bowl, mix the ground flaxseed and the water. Then add everything but the nuts and honey to the bowl, including the sausage mixture. Transfer to an 11×7 or 8×8 baking dish. I used Good Cook’s Biscuit and Brownie Pan.
- Crumble the nuts in a small bowl, then mix them with the honey. Sprinkle it over the top of the sausage and veggie mixture.
- Bake for about 15-20 minutes.
Disclaimer: This is a sponsored review. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind. Also note that this post may contain affiliate links. Please use due diligence when making any purchase decisions.