Sheet-Pan Root Vegetable & Pork Hash
Uncooked celery root
1 pound(s), peeled and cut into ½-inch pieces (about 3 cups)
Uncooked sweet potato(es)
1 pound(s), unpeeled, cut into ½-inch pieces (about 3½ cups)
12 oz, peeled and cut into 1⁄2-inch pieces (about 3 cups)
Uncooked red onion(s)
1 large, cut into 1-inch wedges
2 Tbsp, divided
1¼ tsp, divided
1 tsp, divided
½ tsp, divided
1 pound(s), peeled and cut into 1⁄2-inch pieces (about 3 cups)
4 sprig(s), large
Uncooked pork tenderloin
1 pound(s), trimmed and cut into ½-inch pieces
- Arrange racks in the upper and lower thirds of the oven. Place 1 large sheet pan on each rack. Preheat the oven to 400°F.
- In a large bowl, toss the celery root, sweet potatoes, carrots, onion, 1½ tbsp oil, ¾ tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder. Remove the pans from the oven and coat with cooking spray. Divide the vegetables between the pans. Add the beets to the bowl. Coat with cooking spray and toss to coat. Divide the beets between the pans. Tuck 2 thyme sprigs into the vegetables on each pan. Roast for 30 minutes, switching the pans between the racks halfway through.
- In a medium bowl, toss the pork, cumin, and paprika and the remaining 1½ tsp oil, ½ tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder. Divide the pork between the pans, spacing the pieces apart. Roast until the pork is cooked through and lightly browned, 12 to 15 minutes. Discard the thyme sprigs.
- Serving size: 1⅓ cups