Fall Veggie Hash

Are you looking for a fall veggie recipe? Or just a delicious and healthy recipe featuring the seasonal, Fall produce? If yes, then this recipe is for you! This Fall Veggie Hash is a great healthy recipe to bring to a Friendsgiving or to have as a side dish at Thanksgiving dinner. It is the perfect mix of sweet and savory. This dish is rich in vitamins, minerals, and fiber. It also contains fat, which makes it more satiating. You can pair this veggie hash with the protein of your choice. I like pairing it with chicken, turkey, or even sausage.

If you like this recipe, then be sure to check out my other Fall Recipes:

• Apple Cinnamon Oats
• No Bake Pumpkin Cheesecakes
• Apple Cinnamon Scones
• Tigernut Flour Pumpkin Bread
• Apple Crumble
• Butternut Squash Soup

What You’ll Need to Make the Fall Veggie Hash:

Apples: Fall often means apple season! I am a huge fan of apple season and making carmelized apples. Carmelized apples are apple slices that are sautéed in coconut oil and cinnamon. The apples soften, become warm and fragrant, and taste sooo good. The apples add some sweetness to this overall savory recipe. I used honey crisp apples in this recipe.

Veggies: The fall veggies in this recipe are brussel sprouts and sweet potatoes. I love roasting sweet potatoes in avocado oil with salt and pepper. It is so simple, yet delicious. You can either bake the sweet potatoes and brussel sprouts in the oven or you can cook them in the air fryer. I love cooking brussel sprouts in the air fryer. They come out with the perfect amount of crispiness and cook so quickly. If you have an air fryer, I recommend cooking brussel sprouts in it.

Nuts: You will need either walnuts or pecans for this recipe. The nuts are lightly toasted in a frying pan with coconut oil. This makes them perfectly fragrant and taste so delicious.

Oils: You will need avocado oil and coconut oil for this recipe. The avocado oil is used to cook the brussel sprouts and sweet potatoes. The coconut oil is used to sauté the apples and toaste the nuts.

Spices: You will need salt, pepper, and cinnamon spice for this recipe.

Directions:

1. Preheat oven to 400 degrees.
2. Cut the sweet potato into cubes. Half the brussel sprouts and remove the stems. Place the sweet potatoes and brussel sprouts on a baking dish mixed with ~2 tbsp of avocado oil and season with salt and pepper. Cook for ~45 minutes or until the potatoes are soft with crispy edges and the brussel sprouts are crispy. Alternatively, cook in the air fryer for ~20 mins.
3. Cut the honey crisp apple into small slices. In a frying pan, sauté the apple slices in 1 tsp of coconut oil and cinnamon. Cook until the apple slices have softened and become fragrant.
4. Remove the apple slices from the pan and place off to the side. In the same pan, add the 1/4 cup chopped nuts and cook on low heat until the nuts begin to darken and appear “toasty.”
5. Combine the brussel sprouts, sweet potatoes, apples, and nuts into a bowl and mix together. Place a portion of the vegetable hash on a plate and enjoy!

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!