Spring Root Vegetable Hash with Creamy Herb Sauce is my idea of the ultimate one-skillet spring brunch situation. It's colorful, savory, and has that can't-stop-eating-it crispy texture. And then you drizzle the creamy herb sauce over the top and suddenly everyone is hovering around the skillet "just grabbing one more bite."
This hash is loaded with all my favorite spring root veggies: rainbow carrots, Easter egg radishes, turnips and baby potatoes. The flavor starts the right way in a cast-iron skillet with shallots + garlic sautéed in olive oil with plenty of salt and pepper. Once the veggies start to soften, the whole skillet goes into the oven to get those crispy edges we all want. Then I hit it with a quick broil at the end for that golden-brown, restaurant-style finish.
Now, the sauce. The sauce is everything. It's dairy-free but somehow still super creamy thanks to a simple combo of olive oil, tahini, and water blended until silky. The flavor comes from Dijon mustard plus fresh dill and parsley, aka peak spring herbs. And yes, there's a tiny splash of maple syrup to balance the Dijon and tahini. Don't skip it. It makes the whole thing sing.
Also, a spoonful of Dijon is the easiest way to instantly level up flavor. It has that bold, classic French taste that plays perfectly with the roasted veggies and the herby drizzle.
For potatoes, I love baby Dutch yellow potatoes or fingerlings here. They're buttery, earthy, and their tender skins crisp up beautifully. I used a mix of purple, yellow, and red fingerlings because spring brunch should be colorful, obviously.
And for the radishes, you can absolutely use regular ones, but Easter egg radishes are having a moment in my kitchen. Those hot pink, red, white, and purple pops make the whole skillet look extra festive and pretty.
Bonus: this recipe is gluten-free, nut-free, refined sugar-free, soy-free, egg-free, and dairy-free, so it works for a lot of different eaters at the table.
Make it for a weekend brunch, a holiday morning, or any time you want something cozy-but-fresh. If you try it, tell me. Leave a comment, rate the recipe, and tag @eatingbyelaine + #eatingbyelaine so I can see your gorgeous skillet moment.
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Spring Root Vegetable Hash with Creamy Herb Tahini Sauce
- Total Time: 1 hour 8 mins
- Yield: 8-10 1x
- Diet: Vegan
Description
This one-skillet savory brunch recipe is perfect for serving to large crowds this season. It is full of colorful springtime veggie favorites and fresh herbs for a flavor-forward brunch dish that everyone will love.
Ingredients
For the Hash:
- 6 tablespoons extra virgin olive oil
- 2 shallots, peeled and diced
- 1 large garlic clove, minced
- 1 teaspoon fine salt
- ½ teaspoon ground black pepper
- 1.5 pounds baby Dutch yellow potatoes or Fingerling potatoes, diced into small bite-sized pieces
- 4 large rainbow or regular carrots, peeled and diced
- 1 turnip, peeled and diced
- 10-12 ounces radishes (I used Easter egg radishes), diced
- ¼ cup hemp seeds (optional)
For the Creamy Herb Sauce
- ½ cup extra virgin olive oil
- ¼ cup runny tahini
- 1 cup fresh dill, large stems removed (save some for garnish)
- 1 cup fresh Italian flat leaf parsley, large stems removed (save some for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ cup filtered water
Instructions
- Preheat oven to 425 degrees Fahrenheit and prep your veggies.
- For the hash: Heat the oil in a 2-quart cast-iron skillet (or 2 12-inch cast iron skillets) over medium heat. Once the oil is hot add the shallots, garlic, salt and pepper and sauté for 2-3 minutes until the shallots are translucent. Add the potatoes, carrots, turnip and radishes and sauté over medium heat for 20 minutes until the potatoes start to soften. Add hemp seeds if using. Stir frequently throughout the cooking process and ensure the veggies get evenly coated with the oil. Transfer the skillet to the oven and roast at 425 degrees Fahrenheit uncovered for 30 minutes. Broil at 500 degrees Fahrenheit for the last 2-3 minutes for a golden brown crispy sear.
- For the creamy herb sauce: While the hash cooks in the oven, prepare your sauce. Add all sauce ingredients to a mini food processor (or blender) and puree until smooth and creamy. Set aside. If making the sauce ahead of time, thin out with 1-2 tablespoons filtered water just before using as the sauce thickens as it sits overtime.
- For serving: Garnish the skillet with chopped dill and parsley leaves. Serve the hash hot out of the skillet or transfer to a serving dish. Drizzle with the creamy herb sauce or serve on the side and allow your guests to drizzle their own portions.
- Prep Time: 15 mins
- Cook Time: 53 mins
- Category: Brunch
- Method: Stovetop and Oven
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