Photo of Sheet-Pan Root Vegetable & Pork Hash by WW

Sheet-Pan Root Vegetable & Pork Hash

2 - 4
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Easy
This recipe has all the characteristics of a great sheet pan dinner: the protein and veggie sides cooked all at once for a complete meal straight out of the oven. We include beets for the antioxidants and vitamins they bring to the table, but toss them in a separate bowl so they don’t stain all the other veggies pink.

Ingredients

Cooking spray

4 spray(s)

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)

Uncooked carrot(s)

12 oz, peeled and cut into ½-inch pieces (about 3 cups)

Uncooked red onion(s)

1 large, cut into 1-inch wedges

Canola oil

2 tbsp(s), divided

Kosher salt

1¼ tsp(s), divided

Black pepper

1 tsp(s), divided

Garlic powder

½ tsp(s), divided

Uncooked beets

1 pound(s), peeled and cut into ½-inch pieces (about 3 cups)

Fresh thyme

4 sprig(s), large

Uncooked pork tenderloin

1 pound(s), trimmed and cut into small bite-sized pieces

Ground cumin

½ tsp(s)

Smoked paprika

½ tsp(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Per serving (1⅓ cups)