Fall Hash

This colorful, hearty side dish is the perfect accent to any autumn meal. Pair it with a meat and mashed potatoes for a yummy trio.



  • 1 pound Brussels sprouts

  • 1 Pink Lady apple - peeled, cored and diced

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 ounces diced pancetta

  • 1/4 cup thinly sliced red onion

  • 1 clove garlic, chopped

  • 1/2 head radicchio, outer leaves and core removed, quartered

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • Reynolds Wrap(R) Aluminum Foil


  1. Preheat oven to 475 degrees F.

  2. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade.

  3. Toss sprouts and diced apples with olive oil and salt.

  4. Line a sheet pan with Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

  5. In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease.

  6. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine.

  7. Add vinegar and honey.