Fall Hash
Ingredients
- 1 pound Brussels sprouts ⓘ
- 1 Pink Lady apple - peeled, cored and diced
- 2 tablespoons olive oil ⓘ
- 1/4 teaspoon salt
- 3 ounces diced pancetta ⓘ
- 1/4 cup thinly sliced red onion ⓘ
- 1 clove garlic, chopped
- 1/2 head radicchio, outer leaves and core removed, quartered ⓘ
- 1 tablespoon apple cider vinegar ⓘ
- 1 tablespoon honey ⓘ
- Reynolds Wrap(R) Aluminum Foil ⓘ
Instructions
- 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(R) Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.
- 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.
Nutrition & Diet Analysis (per serving)
370
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).