Sheet Pan Red Flannel Hash

Red flannel hash meets some “hippie” flavors in this quick sheet pan roasted hash. Top with eggs to make it an extra hearty meal.

Roasted beets, brocoli, and sweet potatoes with parsley in deep dish
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces

  • 1 pound beets, peeled and cut into 1-inch pieces

  • 1 pound brussels sprouts, trimmed and halved

  • 4 cloves garlic, minced

  • 1/4 cup olive oil

  • 1/4 cup prepared horseradish

  • 1/4 teaspoon Kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup chopped fresh flat-leaf parsley


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

  2. Toss sweet potatoes, beets, Brussels sprouts, garlic, olive oil, and horseradish together in a bowl. Season with salt and pepper. Pour into the prepared pan.

  3. Roast in the preheated oven until tender, about 30 minutes, stirring vegetables halfway through cooking time. Sprinkle with fresh parsley.

Nutrition Facts (per serving)

326 Calories
15g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 326
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 296mg 13%
Total Carbohydrate 46g 17%
Dietary Fiber 10g 35%
Total Sugars 20g
Protein 8g
Vitamin C 106mg 531%
Calcium 122mg 9%
Iron 3mg 19%
Potassium 1317mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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