Holiday Harvest Vegetable Hash
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.
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.