Fall Hash

Fall Hash

Reynolds Kitchens

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

50 m servings 152 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • REYNOLDS KITCHENS TIP
  • Line your sheet pan with Reynolds Wrap┬« Aluminum Foil for crisp, perfectly roasted sprouts.

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