Roasted Fall Hash with Chickpeas & Arugula
In the fall, roasted vegetables are nearly always on the dinnertime menu. This recipe feels fancy but isn’t at all. By including a panoply of colors and some more unusual additions like chickpeas and fruit we elevate this classic standby. In this recipe I add some arugula to enliven the hearty, earthy root vegetables and legumes. I love the peppery flavor these greens bring to the table.
Usually hashes are made on the stove but I find that to be a tedious use of time and lackluster results: overly mushy is some parts and not cooked enough in others. By roasting you ensure that each vegetable gets the same amount of heat. It feels fairer, right?
INGREDIENTS
2-2 ½ lbs (900-1125g) mixed root vegetables, medium dice
1 red onion, sliced
1 medium Fuyu persimmon or apple, medium dice
1 c cooked chickpeas
1 head of garlic, halved through the equator
5-10 sprigs of fresh thyme
1/4 c + 2 Tbsp olive oil, divided
1 ½ tsp salt
2 large handfuls of arugula
½ medium lemon, juiced
Freshly ground black pepper
DIRECTIONS
Preheat the oven to 400°F (200°C).
In a large bowl combine root vegetables, onion, fruit, chickpeas, garlic, ¼ c of the oil and salt. Transfer to two parchment lined baking sheets and roast for 25-30 minutes, flipping at least once to ensure even cooking.
Dress arugula with the remaining 2 Tbsp of olive oil, lemon, pinch of salt and pepper. Toss to combine and transfer to a large serving platter.
Top arugula with roasted hash and serve immediately.
Serves 4-6