Mediterranean-Inspired Root Vegetable and Hamburg Skillet

Units:
Servings: Prep Time: 30 Cook Time: 60

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the parsnips, carrots, and sweet potatoes. Drizzle with 1 tablespoon of olive oil, and season with cumin, smoked paprika, coriander, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
  4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground hamburg and cook until browned and cooked through, breaking up the meat with a spoon, about 8-10 minutes.
  5. Add the chopped red onion and minced garlic to the skillet with the hamburg, and cook for an additional 3-4 minutes, until the onion is softened.
  6. Pour in the chicken or vegetable broth and bring to a simmer. Allow to reduce slightly, about 3-4 minutes.
  7. Add the roasted vegetables to the skillet, and stir to combine everything. Let it cook on low heat for 5 minutes to meld the flavors together.
  8. Sprinkle with crumbled feta cheese and fresh parsley just before serving.
  9. Serve warm with lemon wedges for squeezing over the top.

Dietary Tags

Recipe By:

Chef AI

Mediterranean-Inspired Root Vegetable and Hamburg Skillet

Ingredients

  • 2 large parsnips, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 pound hamburg (ground beef)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the parsnips, carrots, and sweet potatoes. Drizzle with 1 tablespoon of olive oil, and season with cumin, smoked paprika, coriander, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
  4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground hamburg and cook until browned and cooked through, breaking up the meat with a spoon, about 8-10 minutes.
  5. Add the chopped red onion and minced garlic to the skillet with the hamburg, and cook for an additional 3-4 minutes, until the onion is softened.
  6. Pour in the chicken or vegetable broth and bring to a simmer. Allow to reduce slightly, about 3-4 minutes.
  7. Add the roasted vegetables to the skillet, and stir to combine everything. Let it cook on low heat for 5 minutes to meld the flavors together.
  8. Sprinkle with crumbled feta cheese and fresh parsley just before serving.
  9. Serve warm with lemon wedges for squeezing over the top.