The holiday season is a time for delicious meals and vibrant flavors, and our Holiday Harvest Vegetable Hash is the perfect dish to bring these two elements together. Packed with nutrient-rich, organic ingredients and savory spices, this hash is a feast for both the eyes and the palate. If you’re someone who values health-conscious eating or follows an Autoimmune Protocol (AIP) diet, you’ll find this recipe satisfying and nourishing.
Imagine tender chunks of sweet potato, carrot, and parsnip mingling with brussels sprouts and red onion, all complemented by the aromatic blend of rosemary, sage, and thyme. A touch of apple cider vinegar adds a tangy brightness, while pasture-raised bacon provides a smoky, satisfying finish. Whether you’re serving it as a side dish at your holiday table or enjoying it as a hearty breakfast, this vegetable hash is sure to be a seasonal favorite with its medley of flavors and wholesome appeal.
Gather your ingredients and let’s bring some healthy, festive cheer to your kitchen!
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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