Roasted Vegetable Breakfast Hash

Instructions

1. Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper or silicone baking mats. For mustard sauce, in a small food processor or blender combine tofu, mustard, lemon juice, and maple syrup. Cover and process until very smooth. Place 2 tablespoons sauce in a small bowl with 2 tablespoons water and the paprika. Reserve remaining mustard sauce.
2. In a large bowl combine the next five ingredients (through parsnips). Drizzle with most of the diluted paprika sauce. Place in prepared baking sheets, leaving an area for beets. Place beets in the same bowl and toss with remaining paprika sauce; place in baking sheet. Roast vegetables 20 minutes.
3. Sprinkle Brussels sprouts over vegetables in baking sheets, stirring to mix. Roast 20 to 30 minutes more or until all vegetables are tender and starting to brown.
4. In a large serving bowl combine all vegetables. Add ¼ cup water to the reserved mustard sauce and drizzle over vegetables. Season with salt and pepper.
5. Serve hash topped with fresh thyme, if desired. Cool any leftovers and refrigerate in an airtight container up to 3 days.