Brussels Sprouts, Sweet Potato, and Apple Harvest Hash
Photo: Rachel Johnson
1 large granny smith apple, peeled and cubed
2 tablespoons lemon juice
3 strips center cut bacon
1 pound brussels sprouts, trimmed and halved
1 large sweet potato, peeled and cubed
1 tablespoon water
1 tablespoon maple syrup
1/2 teaspoon sriracha chili sauce
1/4 teaspoon kosher salt
1 sprig fresh thyme
How to Make It
Preheat oven to 350°F. Add cubed apple to a bowl and sprinkle with lemon juice. Fill with water to cover and let stand 10 minutes. Drain liquid and discard.
In a cast iron skillet over medium-low heat, slowly cook bacon to desired doneness. The slower the process, the more fat will render from the bacon for your vegetables. Remove bacon from pan and place on a paper towel-lined plate. Do not clean pan.
Add apples, brussels sprouts, and sweet potato to pan and toss in bacon fat. Bake for 25 minutes, or until vegetables are fork tender.
In a small saucepan, combine water, maple syrup, sriracha, salt, and thyme and bring to a boil. Chop bacon finely and add to syrup, cooking until thickened. Drizzle bacon syrup over vegetables and serve with more thyme, if desired.