Organic strawberries, Organic blueberries, and crispy jicama come together for a super simple, patriotic, and barbecue-ready Red, White and Blue Berry Jicama Salad!
Organic strawberries are rich in vitamin C, manganese, folate, potassium, antioxidants, and fiber. These nutrients boost the immune system, support heart health, promote healthy skin, and provide anti-inflammatory benefits.
Organic blueberries are packed with vitamin C, vitamin K, vitamin E, manganese, antioxidants, and fiber. These nutrients enhance brain health, support heart health, regulate blood sugar, and provide anti-inflammatory benefits.
Jicama contains vitamin C, vitamin B6, folate, potassium, magnesium, and fiber. Its high fiber content promotes digestive health. Vitamin C supports the immune system.
Holiday Harvest Vegetable Hash
Equipment
- 1 Large Baking Sheet
Ingredients
- 4 slices Pasture-Raised Bacon
- 1 Medium Organic Sweet Potato Chopped
- 1 Medium Organic Carrot Peeled, and Chopped
- 1 Medium Organic Parsnip Chopped
- 2 Cups Organic Brussels Sprouts Halved
- 1 Medium Organic Red Onion Chopped into large chunks
- 2 tbsp Bragg's Apple Cider Vinegar
- 1/2 tsp Salt REAL Mineral Salt*
- 2 Garlic Cloves Minced
- 2 tsp Dried Sage, Rosemary, Thyme, Clove
Instructions
- Using a large baking sheet, line with parchment paper and add the bacon. Transfer to the cold oven and preheat the oven to 400 F. Allow the oven to heat, cooking the bacon until lightly crisp. This will take about 18-20 minutes, depending on your oven, so keep an eye on the bacon. Remove the bacon from the baking sheet and set aside, reserving about 2 tbsp of fat in the pan. Discard the rest of the fat, or save for later cooking. Chop the bacon into large pieces and set aside.
- Add the vegetables to the baking sheet with the herbs, garlic, salt, pepper, and apple cider vinegar. Carefully turn the vegetables, coating them evenly in the baking fat. Evenly spread the vegetables to ensure that they don’t overlap. You can divide between two sheet pans if needed!
- Bake the vegetables in the oven for 30-38 minutes or until crisp, tossing every 10 minutes. Add the chopped bacon to the vegetable mix for 2 minutes to re-crisp and heat.
- Remove the vegetable hash from the oven and top with additional thyme for garnish and salt to taste.
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