Roasted Root Vegetables With Brussels Sprouts And Bacon

Indulge in a delightful culinary experience with a side dish of Roasted Root Vegetables With Brussels Sprouts And Bacon.

This hearty and flavorful dish combines the earthy sweetness of roasted root vegetables like rainbow carrots, parsnips, sweet potatoes, and the addition of creamy baby potatoes.

Add the crispy texture of Brussels sprouts and the savory richness of smoked bacon all brought together with a blend of herbs and spices, therefore, creating a harmonious balance of flavors.

The addition of crispy bacon adds a layer of smokiness and depth, making each bite a true delight for your taste buds.

As a satisfying side dish to accompany your main meal, this Roasted Root Vegetables With Brussels Sprouts And Bacon is sure to impress with its rustic charm and mouthwatering appeal.

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Roasted Root Vegetables With Brussels Sprouts And Bacon

1/3 cup avocado oil

3 medium rainbow carrots, trimmed, sliced

1 1/2 cups Brussels sprouts, trimmed, halved

1 1/2 cups trio baby potatoes

1 medium sweet potato, peeled, diced, 1 1/2 inch chunks

1 medium parsnip, sliced, 1 1/2 inch

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon Himalayan salt

1/2 pound thick cut smoked bacon, cut strips into 1 inch pieces

Preheat oven to 400 degrees. Place rack in middle position of oven.

Place vegetables into a large bowl and mix with herbs and oil.

Spread out vegetables onto a large baking try. Place tray in preheated oven on middle rack, roast for 35 to 40 minutes.

Meanwhile fry bacon in a large skillet over medium heat. Do not let bacon get to crispy.

In a large serving bowl, add roasted vegetables and cooked smoked bacon with a little bacon drippings. Mix until combined.

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Plate and serve with your favorite protein.

May we suggest trying this side dish with these this Parmesan Crusted Chicken Thighs or these Slow Roasted Boneless Beef Chuck Short Ribs.

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Try These Side Dish Favorites

• Broiled Asparagus With Cardamom And Orange
• Oven-Charred Broccoli With Pistachios And Parmesan
• Spiced Sweet Potatoes With Cashews And Cilantro

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