By Chef Rob Malone, The Turntable
Extra Thoughts: A delicious, warm, rustic, oven-roasted dish. The cilantro adds the perfect touch of freshness.
Food Prep: A Healthy sheet pan dinner! An entire meal, made all on ONE pan. Making clean up a breeze. Serves 4.
For the Vegetable Hash:
4 medium potatoes, diced (skin on or off)
1 bunch asparagus, trimmed and cut into 1½ inch pieces
2 carrots, peeled and diced
1 small onion, diced
2 garlic scapes, chopped finely (discard the white bulb)
Olive oil
Salt and pepper to taste
For the Cilantro Gremolata:
1 cup fresh cilantro, chopped
Zest of 1 lemon
1 clove garlic (optional — or sub more garlic scape)
2 tbsp olive oil
Salt to taste
Instructions:
1. Roast the Veggies:
- Preheat oven to 425°Fahrenheit
- Toss potatoes with olive oil, salt, pepper, and a sprinkle of paprika (optional). Spread on a baking sheet and roast for 15 minutes.
- Add carrots, onions, asparagus, and garlic scapes to the tray. Toss with more olive oil and roast for an additional 20–25 minutes, or until vegetables are golden and tender.
2. Make the Cilantro Gremolata:
In a bowl, mix chopped cilantro, lemon zest, minced garlic (or more scape), olive oil, and salt. Adjust to taste.
3. Assemble:
- Serve the roasted hash warm, drizzled or dolloped with cilantro gremolata. Optional: I like to top mine with a poached or fried egg for a full meal.