Wintry cabbage hash

Ingredients:

• Glug canola oil 
• 1 onion, chopped 
• 3 carrots, peeled and sliced into rounds 
• 1 Tbsp (15ml) smoked paprika 
• 1 packet (180g) parsnips, peeled and cubed 
• 1 head (about 500g) red or white cabbage, cut into wedges 
• 1 packet (300g) Brussels sprouts, halved 
• 3 Tbsp (45ml) butter, melted 
• Juice (60ml) and grated peel of 1 lemon or 2 limes 
• 2 cloves garlic, sliced 
• Handful fresh herbs, chopped 
• 1 packet (200g) streaky bacon (optional)  
• Salt and milled pepper 
• Thinly sliced spring onion, for serving

Method

1. Preheat oven to 180°C. 
2. Heat oil in an ovenproof pan or skillet over medium heat. 
3. Fry onion and carrot for about 3 minutes. 
4. Add paprika and parsnip cubes and brown slightly for 5-8 minutes. (Add a dash of water or oil if it gets too dry.) 
5. Spoon fried vegetable mixture into a greased baking tray, along with cabbage wedges and Brussels sprouts. Toss well.  
6. Pour over melted butter, lemon or lime peel and juice, garlic and herbs. 
7. Roast for 15-20 minutes or until cooked through and golden. 
8. Add bacon, if using, into the dish during the last 5 minutes of cooking time.  
9. Season well and garnish with spring onion just before serving.  

Browse more daily dinner recipes here.