Harvest Vegetable Hash
Harvest Vegetable Hash
This veggie hash would pair well with grilled chicken, flank steak or top with eggs!
Inspired by “Unbound Wellness”
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes
Ingredients:
2 slices of bacon (Fat)* If you want more bacon, increase to 4 slices, but this will increase your fat servings by 2 and protein by 2.
1 large sweet potato, chopped (Carb)
2 medium carrots, chopped (Vegetable)
1 medium rutabaga, chopped (Vegetable)
2 cups brussels sprouts, halved (Vegetable)
1 medium yellow onion, diced (Vegetable)
2 tsp sage
2 tsp rosemary (plus more for garnish)
2 tsp thyme
1/2 tsp sea salt
Instructions:
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Place the bacon slices on the baking sheet and bake in the oven for 18-20 minutes, or until the bacon is just cooked. Be sure not to over crisp it as it will be re-crisped in the oven. Chop the bacon and set it aside. Reserve the fat in the pan.
Add all of the vegetables to the baking sheet with the herbs and salt and toss in the baking fat to evenly coat.
Bake the vegetables in the oven for 30-40 minutes, or until crisp. Cook time will vary depending on sizes. Add the chopped bacon to the vegetable mix for the final 2-3 minutes to re-crisp and heat.
Remove the vegetable hash from the oven and top with additional herbs for garnish and salt to taste.
Whole recipe serving breakdown:
2 Servings Protein*
3 Servings Carb
2 Servings Fat*
12 Servings Veggies
*The easiest way to portion out this recipe is to weigh out the entire recipe once cooked. If, for example the whole recipe weighed approximately 1000 grams and you want to target 2 vegetable servings, you would do the following: 2 times 1000 divided by 12 (12 is the total veggie servings, the dominant food group for this recipe) equals 167 grams. This would give you 2 servings of veggies, ⅓ serving of protein, ½ serving of carb and ⅓ serving of fat. You will need to add in protein, carb and some fat to complete your meal.