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This harvest vegetable hash is an amazing fall side dish for weeknight dinners or even Thanksgiving! It’s paleo, whole30, and AIP.

Let’s be honest… It’s hard to get vegetables at this time of year! Veggies can be hard to come by between Halloween, Thanksgiving, Christmas, and all of the holiday parties. The holidays are incredibly sugar-forward, and we all get thrown out of our regular routine. However, some of the most delicious vegetables are in season this time of year, and there are plenty of tasty ways to get them still in! This Harvest Vegetable Hash is a great way to get in a variety of vegetables!

Why you’ll love this recipe

  • It’s easy! This is a one-pan recipe that is roasted in the oven for a low-effort side dish for the holidays.
  • It’s veggie-packed. We could all use more veggies this time of year, and this recipe is a great way to get in extra fiber and nutrients.

The Ingredients You’ll Need For This Harvest Thanksgiving Vegetable Hash

  • Sweet potato. You can use any variety of sweet potato that you’d like for this.
  • Carrots. I used regular orange carrots for this recipe, but rainbow carrots would also work.
  • Parsnip. You can also sub extra carrots and sweet potato.
  • Brussels sprouts and red onion. 
  • Bacon. This makes the dish just a bit more appealing to family members who may be a bit wary of such a vegetable-forward dish at Thanksgiving. However, you can always leave it out and just add a different cooking fat.
  • Rosemary, sage and thyme. These poultry seasonings go great with fall flavors!

How to make this Harvest Thanksgiving Vegetable Hash

  • Cook the bacon and reserve the fat. Using a large baking sheet, line with parchment paper and add the bacon. Transfer to the cold oven and preheat the oven to 400 F. Allow the oven to heat, cooking the bacon until lightly crisp. Remove the bacon from the baking sheet and set aside, reserving about 2 tbsp of fat in the pan. Discard the rest of the fat, or save for later cooking. Chop the bacon into large pieces and set aside.
  • Add the rest of the ingredients. Add the vegetables to the baking sheet with the herbs, garlic, salt, pepper, and apple cider vinegar. Carefully turn the vegetables, coating them evenly in the baking fat. Evenly spread the vegetables to ensure that they don’t overlap.
  • Bake the veggies & add the bacon back to the pan.

Tips & Tricks

  • Mix up the veggies. The veggies are fairly flexible in this recipe as long as you’re using hearty root vegetables rather than leafy, smaller vegetables. Rutabaga and even white potato would be a great addition or swap to this recipe!
  • Add a sauce if desired. I love this recipe by itself, but if you’re having it on thanksgiving, add some gravy or mushroom gravy!

Storage and reheating instructions

This recipe is definetly best fresh, but if you choose to make it ahead of time and reheat it the day of, store it in the fridge for 2-3 days and reheat in the oven or air fryer until warm.

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Harvest Vegetable Hash (Paleo, Whole30, AIP)

★★★★★

5 from 4 reviews
  • Author: Michelle
  • Yield: 4-5 servings 1x
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Ingredients

Units Scale
  • 4 slices of bacon
  • 1 medium sweet potato, chopped
  • 1 medium carrot, chopped
  • 1 medium parsnip, peeled and chopped
  • 2 cups Brussels sprouts, halved
  • 1 medium red onion, chopped into a large dice
  • 2 tsp dried sage
  • 2 tsp fresh rosemary leaves
  • 2 tsp fresh thyme, plus extra for garnish
  • 2 garlic cloves, minced
  • 2 tsp apple cider vinegar
  • Salt and pepper

Instructions

  1. Using a large baking sheet, line with parchment paper and add the bacon. Transfer to the cold oven and preheat the oven to 400 F. Allow the oven to heat, cooking the bacon until lightly crisp. This will take about 18-20 minutes, depending on your oven, so keep an eye on the bacon. Remove the bacon from the baking sheet and set aside, reserving about 2 tbsp of fat in the pan. Discard the rest of the fat, or save for later cooking. Chop the bacon into large pieces and set aside.
  2. Add the vegetables to the baking sheet with the herbs, garlic, salt, pepper, and apple cider vinegar. Carefully turn the vegetables, coating them evenly in the baking fat. Evenly spread the vegetables to ensure that they don’t overlap. Divide between two sheet pans if needed!
  3. Bake the vegetables in the oven for 30-38 minutes or until crisp, tossing every 10 minutes. Add the chopped bacon to the vegetable mix for 2 minutes to re-crisp and heat.
  4. Remove the vegetable hash from the oven and top with additional thyme for garnish and salt to taste.

Notes

All nutritional information are estimations and will vary.

  • Category: Sides
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 125
  • Fat: 4.8g
  • Carbohydrates: 18.1g
  • Fiber: 4.8g
  • Protein: 4.2g

This recipe was published in 2018 and updated in 2024. Photos by Modern Food Stories.