Roasted Root Vegetable Hash

• 3-4 small beets, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed 
• 1/2 pound (15-20) brussels sprouts, outer leaves removed and halved 
• 1/2 cup dried cranberries 
• 1/3 cup pecan halves 
• 1/3 cup rehydrated Zydeco Chop Chop 

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Toss halved brussels sprouts, cubed sweet potato, cubed beets, pecan halves, dried cranberries, in a large bowl with olive oil and rehydrated Zydeco Chop Chops. 
3. Place into oven and bake for 20-25 minutes, or until tender.
4. Serve immediately.