Fall Hash recipe

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Ingredients

1 pound Brussels sprouts
1 Pink Lady apple - peeled, cored and diced
2 tablespoons olive oil
¼ teaspoon salt
3 ounces diced pancetta
¼ cup thinly sliced red onion
1 clove garlic, chopped
½ head radicchio, outer leaves and core removed, quartered
1 tablespoon apple cider vinegar
1 tablespoon honey
Reynolds Wrap® Aluminum Foil

Nutrition Info

151.6 calories
carbohydrate: 17.2 g
cholesterol: 5.9 mg
fat: 8 g
fiber: 4.4 g
protein: 5.5 g
saturatedFat: 1.6 g
servingSize: -
sodium: 269.2 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 475 degrees F. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

  2. In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine. Add vinegar and honey.

Recipe Yield

5 servings

Recipe Note

This colorful, hearty side dish from Tim Sutherland of TimmyChew is the perfect accent to any fall meal.

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