Fall Hash

Fall Hash
  • 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® Aluminum Foil


  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.

04/13/2018
Fall Hash, recipe PT15M PT1H 5 455 calories

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