Sheet-Pan Root Vegetable & Pork Hash
1
Points®
Temps total: 1 h 10 min • Préparation: 25 min • Cuisson: 45 min • Portions: 8 • Difficulté: Facile
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.
Ingrédients
Cooking spray
4 spray(s)
Uncooked celery root
1 pound(s), peeled and cut into ¾-inch pieces (about 3 cups)
Sweet potato
1 pound(s), unpeeled and cut into ¾-inch pieces (about 3 ½ cups)
Carrots
12 oz, peeled and cut into ½-inch pieces (about 3 cups)
Red onion
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
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)
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