Sheet-Pan Root Vegetable & Pork Hash
Uncooked celery root
1 pound(s), peeled and cut into ¾-inch pieces (about 3 cups)
Uncooked sweet potato(es)
1 pound(s), unpeeled and cut into ¾-inch pieces (about 3 ½ cups)
12 oz, peeled and cut into ½-inch pieces (about 3 cups)
Uncooked red onion(s)
1 large, cut into 1-inch wedges
2 tbsp(s), divided
1¼ tsp(s), divided
1 tsp(s), divided
½ tsp(s), divided
1 pound(s), peeled and cut into ½-inch pieces (about 3 cups)
4 sprig(s), large
Uncooked pork tenderloin
1 pound(s), trimmed and cut into small bite-sized pieces
- Position oven racks in upper and lower third of oven. Place 1 large baking sheet on each rack. Preheat oven to 400°F, leaving pans in oven.
- In a large bowl, toss celery root, sweet potatoes, carrots, onion, 1 ½ tbsp oil, ¾ tsp salt, ½ tsp pepper, and ¼ tsp garlic powder. Carefully remove pans from oven and coat with cooking spray. Divide vegetable mixture between pans. Add beets to mixing bowl, coat with cooking spray, and toss to coat. Add beets to pans. Tuck 2 thyme sprigs into each pan. Roast for 30 minutes.
- In mixing bowl, toss pork, remaining 1 ½ tsp oil, remaining ½ tsp each salt and pepper, cumin, paprika, and remaining ¼ tsp garlic powder. Carefully remove pans from oven and divide pork between pans, making sure pork is well spaced spaced and not touching. Roast until pork is cooked through and lightly browned, 12 to 15 minutes. Discard thyme sprigs.
- Per serving (1⅓ cups)