Brussels Sprouts Pumpkin and Apple Hash
This brussels sprouts pumpkin and apple hash is bursting with fall flavor. It's the perfect side or serve it up as a meal with an egg on top!
Servings: 4 servings
Ingredients
- 2 slices bacon
- 2 tablespoons olive oil
- 1 shallot sliced
- 2 cups chopped pumpkin or butternut squash
- 1 pound brussels sprouts ends chopped and outer leaves removed, sliced
- salt and pepper
- 2 cups chopped apples
- 1/2 cup dried cranberries
- 1 tablespoon chopped sage
- 1 1/2 tablespoons Nakano balsamic blend seasoned rice vinegar
Instructions
- Preheat a large skillet over medium-high heat.
- Place bacon in the skillet and cook until crispy, set aside leaving grease in the pan.
- Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute.
- Add the brussels sprouts and pumpkin, season with salt and pepper, stir and let cook for 7-10 minutes until softened and starting to brown on the bottom. Toss and cook another 3 minutes.
- Add the apples, cranberries and sage, mix and cook for another 3 minutes.
- Turn the heat off, add the vinegar and toss to combine.
- Crumble the cooked bacon on top and serve.
Nutrition
Serving: 1SERVING | Calories: 259kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 200mg | Fiber: 7g | Sugar: 27g