Diy and ideas This harvest hash is everything you’re craving for the fall season, or anytime! It’s loaded with roasted veggies, apples, bacon, pecans and raisins for a sweet, savory and healthy meal. The apple vinaigrette add the perfect simpulan touch! Paleo, Whole30 compliant and great for any meal.
Ingredients
apple vinaigrette
- 3 Tbsp apple juice
- 2 Tbsp apple cider vinegar or lemon juice
- 1/2 Tbsp mustard brown or dijon
- 1/2 tbsp date paste *or pure maple syrup or honey (use date paste* for Whole30)
- 1/4 tsp cinnamon
- 1/4 tsp onion powder
- 1/2 cup light olive oil or avocado oil
- Sea salt to taste
hash:
- 1 lb sweet potatoes cubed (1/2”)
- 1 lb brussels sprouts quartered
- cooking oil melted, and Sea salt, to roast veggies
- 8 slices bacon nitrate free, sugar free for Whole30
- 1/2 onion medium, chopped
- 1 large apple firm, sweet, crisp diced
- 1/2 cup pecans roughly chopped
- 1/3 cup raisins
- 1 tsp cinnamon or apple pie spice
- Sea salt and black pepper to taste
Instructions
vinaigrette:
- Combine all ingredients in a tall container and use an immersion blender to combine until smooth.
hash:
- Preheat your panggangan to 425 degrees and line a large baking sheet with parchment paper. Toss veggies in melted coconut oil and sprinkle with salt. Spread in a single layer on baking sheet and roast in the preheated panggangan for 25 minutes or until soft and toasty.
- Meanwhile, heat a large skillet over medium high heat. Cook bacon until crisp, drain, and reserve 1-2 tbsp fat in the skillet.
- Lower heat to medium and add onions, cook 45 seconds or until soft, then add the apples and pecans and continue to cook, stirring occasionally, until toasty. Sprinkle with the cinnamon and sea salt & pepper to taste, stir. Add in the raisins, crumble in the bacon and cook another 15-30 seconds to heat through.
- Toss with the roasted brussels sprouts and sweet potatoes. Serve in bowls drizzled with vinaigrette. Enjoy!
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2MFv6uT
Source
diyandideas2019.blogspot.com
Bridgette Brock
Wednesday, January 30, 2019