roasted parsnip and sweet potato hash with spinach and lemon

I still remember the first time I served this roasted parsnip and sweet potato hash at a Sunday brunch gathering. The room fell silent for a moment—always a good sign—followed by a chorus of “Mmm, what’s in this?” The earthy sweetness of roasted parsnips mingles with caramelized cubes of sweet potato, wilted spinach adds a pop of color, and a bright finish of lemon zest lifts every bite. It’s the kind of dish that feels simultaneously rustic and elegant, week-night easy yet worthy of a holiday side. Whether you roll it out for a cozy vegetarian dinner, a hearty brunch alongside poached eggs, or as a colorful addition to a pot-luck table, this hash never fails to steal the show.

Ingredients You'll Need

Great hash starts with great produce. Look for firm, unblemished parsnips—ideally medium ones, as giant roots can be woody. Sweet potatoes should feel heavy for their size; the orange-fleshed “jewel” variety strikes the perfect sweetness for roasting. Baby spinach wilts in seconds, but if you only have mature curly spinach, simply remove any thick stems. For oil, I reach for a fruity extra-virgin olive oil that can stand up to 425 °F heat. Finally, choose unwaxed organic lemons; you’ll be zesting the peel.

Substitutions: Carrots can stand in for parsnips if you’re in a pinch. Yukon Gold potatoes work, though the dish will be less sweet. Kale or Swiss chard can replace spinach—just blanch a minute longer. Need oil with a higher smoke point? Avocado oil is a neutral swap. Gluten-free, nut-free, soy-free, and dairy-free as written.

How to Make Roasted Parsnip and Sweet Potato Hash with Spinach and Lemon

1. 1

   Preheat & Prep

   Position rack in center of oven; preheat to 425 °F (220 °C). Line a large rimmed baking sheet with parchment for easy cleanup. While the oven heats, peel parsnips and sweet potatoes. Dice into ½-inch cubes—small enough for quick roasting, large enough to stay tender inside and crisp outside.
2. 2

   Season & Spread

   Toss vegetables in a large bowl with olive oil, salt, pepper, and a whisper of smoked paprika for depth—about 1.5 tsp salt per two pounds veg. Spread in a single layer; crowding causes steam, so use two pans if needed.

3. 3

   Roast to Caramelized Perfection

   Roast 25 minutes, then toss with a thin spatula, scraping up the golden bits. Continue roasting 15–20 minutes until edges brown and centers are creamy.
4. 4

   Finish in a Skillet

   Heat a wide skillet over medium. Transfer hot veg to the pan; fold in spinach until just wilted, about 1 minute. Add lemon zest and juice; toss to coat.

5. 5

   Taste & Serve

   Adjust salt and pepper; finish with parsley or chives for color. Serve hot alongside eggs, lentils, or as a hearty base for avocado toast.

Expert Tips

Variations to Try

• Protein Boost

  Stir in a can of drained chickpeas during the last 5 minutes of roasting.

• Spiced Up

  Add ½ tsp ground cumin and ¼ tsp cayenne for a Moroccan twist.

• Autumn Apple

  Fold in diced apple with the parsnips for harvest sweetness.

• Green Swap

  Use shredded Brussels sprouts instead of spinach; sauté 3 minutes.

• Herbaceous

  Add fresh dill or tarragon along with parsley for a spring vibe.

• Smoky Bacon

  For omnivores, sprinkle rendered bacon bits over the finished hash.

Storage Tips

Refrigerate: Cool completely, then store in an airtight container up to 4 days.

Freeze: Freeze roasted veg (without spinach) up to 2 months. Thaw overnight in fridge, reheat in a 400 °F oven 10 minutes, then add spinach and lemon.

Make-Ahead: Roast vegetables on Sunday; quickly reheat and add greens for week-night dinners in under 10 minutes.

Pack for Lunch: Reheat only once to maintain texture; pack lemon wedge separately and zest just before eating.

Frequently Asked Questions

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Roasted Parsnip and Sweet Potato Hash with Spinach and Lemon

(4.9 from 127 reviews)

Prep

15 min

Cook

40 min

Servings

4

Ingredients

• 2 medium sweet potatoes (about 1 lb), peeled and ½-inch diced
• 2 medium parsnips (about ¾ lb), peeled and ½-inch diced
• 3 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp smoked paprika
• 3 packed cups baby spinach
• Zest and juice of 1 large lemon
• 2 Tbsp chopped fresh parsley or chives

Instructions

1. Preheat: Heat oven to 425 °F (220 °C). Line a large rimmed sheet with parchment.
2. Season: In a bowl, toss diced sweet potatoes and parsnips with olive oil, salt, pepper, and smoked paprika until evenly coated.
3. Roast: Spread vegetables in a single layer. Roast 25 minutes, toss, then roast 15–20 minutes more until browned and tender.
4. Finish: Transfer hot vegetables to a wide skillet over medium heat. Fold in spinach until wilted, about 1 minute. Stir in lemon zest and juice.
5. Serve: Taste, adjust seasoning, sprinkle with parsley, and serve hot.

Recipe Notes

For crisper edges, preheat the baking sheet 5 minutes before adding vegetables. Add chickpeas during the final 5 minutes of roasting for protein.

Nutrition (per serving)

238

Calories

3g

Protein

34g

Carbs

11g

Fat