Ingredients:
1 ½ pounds sweet potato, peeled
1 pound carrots, peeled (about 5 large carrots)
1 pound Yukon Gold potatoes, peeled
1 pound red bell peppers (about 2 large peppers)
1 large yellow onion, medium-diced
2 large garlic cloves, minced
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 ounces prosciutto, roughly chopped (optional)

Directions:
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set aside.

On a cutting board, use a sharp knife to dice the sweet potatoes, carrots, potatoes and bell peppers into evenly-sized cubes, approximately ½-inch to ¾-inch in size. Place all the ingredients, except the prosciutto, in a large mixing bowl and toss until evenly combined.

Spread the mixture onto the prepared baking sheet in a single, even layer. Transfer baking sheet to the center rack of the oven and roast for about 20 minutes to 25 minutes until the vegetables are fork-tender and golden brown around the edges.

If adding the prosciutto: After 20 minutes, remove the baking sheet from the oven and sprinkle the chopped prosciutto over the hash, gently tossing to combine. Return to oven and continue roasting for about 5 to 6 minutes, until the prosciutto begins to melt into the hash and the vegetables are fork-tender and golden brown around the edges. Serve immediately.

To store: Leftovers may be refrigerated for up to 5 days in an airtight container and reheated before serving or enjoyed cold in a salad.