great served with an egg atop
Winter Hash served with Dijon sauce
This recipe was inspired by one of my favorite Charleston eateries. They serve a root vegetable, Winter Hash, with a Dijon dressing. This is my version of this very versatile dish.
Brussels sprouts, cut in half
salt and pepper
eggs for serving: optional
Cut all the vegetables in approximately the same size. Mix with oil, salt, pepper, garlic and rosemary.
Roast in a 425 degree oven till fork tender.
Fry eggs and serve atop the HASH. Each serving will be given an egg.
a delicious bowl of roasted veggies
1 small shallot, peeled
1 garlic clove, peeled
1 teaspoon coarse kosher salt plus additional for seasoning
1 tablespoon Dijon mustard
1/4 cup butter or substitute
1 1/2 tablespoons red wine vinegar