FALL HASH

Fall Hash image

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

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 50m

Yield 5

Number Of Ingredients 11

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

Steps:

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.
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 Facts : Calories 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, Sodium 269.2 mg, Sugar 8.7 g