clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Harvest Vegetable Hash (Paleo, Whole30, AIP)

  • Author: Michelle
  • Total Time: 1 hour 5 minutes
  • Yield: 4-5 servings 1x


  • 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


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. 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.
  3. Add all of the vegetables to the baking sheet with the herbs and salt and toss in the baking fat to evenly coat.
  4. 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.
  5. Remove the vegetable hash from the oven and top with additional herbs for garnish and salt to taste.


All nutritional information are estimations and will vary.

  • Prep Time: 5
  • Cook Time: 60
  • Category: Sides
  • Method: oven
  • Cuisine: American


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