Roasted Fall Hash with Chickpeas & Arugula

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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? 

Ingredients

• 2-2 ½ # mixed root vegetables, medium dice
  
• 1 red onion, sliced
  
• 1 medium Fuyu persimmon or apple, medium dice
  
• 1 c cooked chickpeas
  
• 1 head of garlic, halved through the equator
  
• 5-10 sprigs of fresh thyme
  
• 1/4 c + 2 Tbsp olive oil, divided
  
• 1 ½ tsp salt
  
• 2 large handfuls of arugula
  
• ½ medium lemon, juiced 
  
• Freshly ground black pepper
  

Directions

1. Preheat the oven to 400°F. 
   
2. In a large bowl combine root vegetables, onion, fruit, chickpeas, garlic, ¼ c of the oil and salt. Transfer to two parchment lined baking sheets and roast for 25-30 minutes, flipping at least once to ensure even cooking. 
   
3. Dress arugula with the remaining 2 Tbsp of olive oil, lemon, pinch of salt and pepper. Toss to combine and transfer to a large serving platter.
   
4. Top arugula with roasted hash and serve immediately.
   

Serves 4-6