Whole 30 Harvest Hash with Balsamic Drizzle

Finding diet-friendly Thanksgiving foods shouldn’t have to be a pilgrimage. This autumn-themed hash is festive, Whole30 -compliant, and absolutely delicious.

What You Need:

  • 2 sweet potatoes, peeled and cut into 1″ cubes
  • 1 lb brussels sprouts, trimmed and cut in half
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup duck fat (or olive oil)
  • 1 Tbsp fresh rosemary, minced
  • Sea salt & pepper, to taste
  • 1/2 cup pecans, chopped
  • 1 cup balsamic vinegar reduction  

 How It’s Made:

Balsamic Reduction
  1. Place vinegar in a saucepan over medium high heat.
  2. Bring to a boil stirring occasionally.
  3. Reduce heat to medium low and continue to simmer.
  4. Continue to simmer and stir until vinegar thickens to your preferred consistency. 
Harvest Hash
  1. Pre-heat oven to 400° F.
  2. Combine sweet potatoes, brussels sprouts, onion and garlic in a bowl and mix with duck fat.
  3. Add rosemary, salt and pepper. Toss to coat evenly.
  4. Spread on a baking sheet and bake for 25 minutes.
  5. Sprinkle chopped pecans evenly over veggies and cook for another 10-15 minutes, checking to see if the potatoes/sprouts are tender.
  6. Drizzle with balsamic reduction. Enjoy!


Recipe Inspired By: pasturedkitchen.com

Serving Size: 6

Nutritional Facts:
Plate icon

Calories 233
Total Fat 16g
Chol 9mg
Protein 4g

Sodium 147mg
Total Carbs 20g
Fiber 5g
Sugars 5g

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