Roasted Fall-Vegetable Hash

1. 1

   Preheat the oven to 400.

2. 2

   On a large rimmed baking sheet, toss the brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Roast the vegetables for about 20 minutes, or until tender.

4. 4

   In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.

5. 5

   Add the bacon and cook over moderate heat until crisp, about 5 minutes.

6. 6

   Add the onions and cook, stirring occasionally, until browned, about 10 minutes.

7. 7

   Stir in the apple and cook until it starts to soften, about 2 minutes.

8. 8

   Gently stir in the roasted brussels sprouts, squash and sage, then pour in the cider.

9. 9

   Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Transfer the vegetables to a bowl and serve.

* Per serving · 4 servings · Values may vary.