Roasted Fall-Vegetable Hash

Directions

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.