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 in vegetables this time of year. Between Halloween, Thanksgiving, Christmas, and all of the holiday parties, veggies can be hard to come by. The holidays are incredibly sugar forward, and we all get thrown out of our normal routine a bit. However, some of the most delicious vegetables are in season this time of year, and there are plenty of delicious ways to still get them in! This Harvest Vegetable Hash is a great way to get in a wide variety of vegetables!
For some families, it can be a hard sell to reserve a spot for a vegetable dish on your Thanksgiving table, but this simple side is perfect to just slide in there. It’s made with root vegetables, just a bit of green from the brussels sprouts, seasonal herbs, and of course… bacon. Because, why not? So even if you’re not used to getting vegetable sides on your Thanksgiving table, this is a great place to start!
The Ingredients You’ll Need For This Paleo Harvest Thanksgiving Vegetable Hash
You can use any variety of sweet potato that you’d like for this.
Regular orange carrots are what I used for this recipe, but rainbow carrots would work as well.
This is the one vegetable that may throw your dinner guests as they won’t necessarily recognize it. However, it tastes great in a hash like this and it mixes it up with some new nutrients.
Gotta get the greens, right?
Yellow onion is a bit sweeter than white and less spicy than red. It adds more flavor depth to the hash.
This makes the dish just a bit more appealing to those family members that 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!
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- 2 slices of bacon
- 1 large sweet potato, chopped
- 2 medium carrots, chopped
- 1 medium rutabaga, chopped
- 2 cups brussels sprouts, halved
- 1 medium yellow onion, diced
- 2 tsp sage
- 2 tsp rosemary (plus more for garnish)
- 2 tsp thyme
- 1/2 tsp sea salt
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Place the bacon slices on the baking sheet and bake in the oven for 18-20 minutes, or until the bacon is just cooked. Be sure not to over crisp it as it will be re-crisped in the oven. Chop the bacon and set it aside. Reserve the fat in the pan.
- Add all of the vegetables to the baking sheet with the herbs and salt and toss in the baking fat to evenly coat.
- Bake the vegetables in the oven for 30-40 minutes, or until crisp. Cook time will vary depending on sizes. Add the chopped bacon to the vegetable mix for the final 2-3 minutes to re-crisp and heat.
- Remove the vegetable hash from the oven and top with additional herbs for garnish and salt to taste.