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Fall Hash

  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Servings: 5-7
  • Course: Side Dish

This colorful, hearty side dish from Tim Sutherland of TimmyChew is the perfect accent to any fall meal.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your sheet pan with Reynolds Wrap®Heavy Duty Foil for crisp, perfectly roasted sprouts.


  • 1 pound Brussels sprouts
  • 1 Pink Lady apple, peeled, cored, diced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 3 ounces diced pancetta
  • 1/4 cup red onion, sliced thin
  • 1 clove garlic, chopped
  • 1/2 head radicchio, outer leaves and core removed, quartered
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 475 degrees F. 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. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

Step 2

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

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