Looking for a super easy (and delicious) way to clean out the fridge? Try this sheet pan veggie hash.
The perpetual pile of dirty dishes in my kitchen is basically the only thing standing between me and cooking dinner instead of ordering takeout. Could this problem be solved by doing the dishes immediately after I use them instead of waiting until my sink looks like a biohazard? Absolutely. But that's never going to be me. Instead, I turn to easy recipes that only use one pot or pan to minimize cleanup. The next one I'm trying: the sheet pan veggie hash recipe that chef Nyesha Arrington makes in the latest episode of Well+Good's YouTube series Cook With Us.
"This recipe is so easy, it's like one of those lazy go-to recipes," Arrington says. It's a sheet pan dinner that's easy to prep and a breeze to clean up, even for someone who is washing dishes-avoidant like myself. And it will help you use up the extra vegetables that are sitting sadly in your fridge waiting to die. "Before you go to the farmer's market or go grocery shopping, check out your fridge, see what extra vegetables you have laying around, chop them up, toss them with some delicious good oil, and roast them," Arrington says. "It's really as easy as that."
In the video Arrington uses sprouted lentils, beets, delicata squash, and heirloom tomatoes. Sprouted lentils are one of her favorite ingredients, and you can make them by soaking lentils in water overnight in a jar, then pouring off the water and letting them sprout for a day. (Bonus: Sprouted lentils take less time to cook than non-sprouted.) "With hashes, I think it's important when you're choosing your vegetables. Choose vegetables that have different flavor profiles and different textures," Arrington says. She also says to incorporate aromatics like garlic, onion, and ginger to punch up the flavor.
"This particular recipe is a beautiful, delicate balance of late summer going into fall," Arrington says. "So you have these vibrant, beautiful, fresh tomatoes as well as these lentils that will be so filling and the sweetness from the beets and squash." It's great for a weekend breakfast...or honestly, a really quick weeknight dinner.
Tempted? Watch the video above to get the full recipe.
Sheet pan vegetable hash
2 cups squash, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice
2 cups cherry tomatoes
1 cup French lentils, cooked
2 garlic cloves, minced
1 tsp ginger, minced
2 Tbsp Coconut oil
2 Tbsp water, divided
Kosher salt and pepper, to taste
Fresh herbs, such as parsley or cilantro
1. Preheat the oven to 400℉.
2. Toss the cut squash and beets with melted coconut oil, garlic, ginger and season with salt and pepper.
3. Place on a parchment-lined baking sheet, and drizzle 1 Tbsp of the water over the vegetables to help ensure nothing dries out as it cooks. Bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
4. Remove pan from oven, and add tomatoes and cooked lentils. Drizzle with remaining water, then cook for another 10 minutes.
5. Remove from oven. Taste and adjust the seasoning if necessary, and add herbs if using.
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