 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 hash’s 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?
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 If I ever need to bring food to a potluck and I am short on time I often bring this. The batter comes together in about 15 minutes and is comprised of ingredients that you will likely already have in your house. I love having some around for whenever I get a craving for baked goods but don't want to indulge in too much sugar.
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