Fall Hash

Roasted Brussels sprouts and chopped apples are tossed with crispy pancetta and radicchio in a honey vinaigrette.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 152 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.