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Sheet-Pan Root Vegetable & Pork Hash

Sheet-Pan Root Vegetable & Pork Hash

4
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Easy
We love sheet-pan dinners like this one for a reason: The protein and veggie sides cook all at once for a complete meal straight out of the oven with less hands-on time. Plus, they’re great for making big batches of food with plenty of leftovers.

Ingredients

Cooking spray

4 spray(s)

Celery root (celeriac)

1 pound(s), peeled and cut into ½-inch pieces (about 3 cups)

Uncooked sweet potato

1 pound(s), unpeeled, cut into ½-inch pieces (about 3½ cups)

Carrots

12 oz, peeled and cut into 1⁄2-inch pieces (about 3 cups)

Red onion

1 large, cut into 1-inch wedges

Canola oil

2 Tbsp, divided

Kosher salt

1¼ tsp, divided

Black pepper

1 tsp, divided

Garlic powder

½ tsp, divided

Uncooked beets

1 pound(s), peeled and cut into 1⁄2-inch pieces (about 3 cups)

Fresh thyme

4 sprig(s), large

Uncooked pork tenderloin

1 pound(s), trimmed and cut into ½-inch pieces

Ground cumin

½ tsp

Smoked paprika

½ tsp

Instructions

  1. Arrange racks in the upper and lower thirds of the oven. Place 1 large sheet pan on each rack. Preheat the oven to 400°F.
  2. In a large bowl, toss the celery root, sweet potatoes, carrots, onion, 1½ tbsp oil, ¾ tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder. Remove the pans from the oven and coat with cooking spray. Divide the vegetables between the pans. Add the beets to the bowl. Coat with cooking spray and toss to coat. Divide the beets between the pans. Tuck 2 thyme sprigs into the vegetables on each pan. Roast for 30 minutes, switching the pans between the racks halfway through.
  3. In a medium bowl, toss the pork, cumin, and paprika and the remaining 1½ tsp oil, ½ tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder. Divide the pork between the pans, spacing the pieces apart. Roast until the pork is cooked through and lightly browned, 12 to 15 minutes. Discard the thyme sprigs.
  4. Serving size: 1⅓ cups

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