# Components:
→ Root Vegetables
01 - 2 large carrots, peeled and diced
02 - 2 large parsnips, peeled and diced
03 - 1 large sweet potato, peeled and diced
04 - 1 medium red onion, cut into wedges
05 - 3 tablespoons olive oil
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
→ Sausage and Seasonings
09 - 1 pound Italian sausage, casings removed
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh sage, chopped
12 - 1 tablespoon fresh rosemary, chopped
13 - 1/4 teaspoon red pepper flakes, optional
→ Finishing
14 - 1/2 cup dried cranberries
15 - 1/4 cup toasted pumpkin seeds
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Dice carrots, parsnips, and sweet potato into 3/4-inch pieces. Cut the red onion into wedges and arrange all vegetables on a large rimmed baking sheet.
02 - Drizzle diced vegetables with olive oil. Sprinkle with dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly to coat. Roast for 20 minutes, stirring once halfway through.
03 - While vegetables are roasting, heat a large skillet over medium-high heat. Add Italian sausage and break into bite-sized pieces. Cook until browned and fully cooked, about 8 to 10 minutes. Drain any excess fat.
04 - Transfer roasted vegetables to the skillet with sausage. Add minced garlic, chopped sage, rosemary, and red pepper flakes. Sauté for 3 to 4 minutes until fragrant and vegetables are tender.
05 - Stir in dried cranberries and cook for 1 minute until warmed through. Remove from heat. Sprinkle with toasted pumpkin seeds and chopped parsley.
06 - Arrange hash on a serving platter and serve warm with lemon wedges on the side.
