A League of Their Own

Last week while we were in Las Vegas, my parents left fresh Brussel sprouts and asparagus in our fridge. After a four day weekend away, this week was perpetually a game of catch up. Every day when I opened the bottom shelf for blueberries for the boys, these fresh veggies looked up at me wondering the fate of their existence. This morning after my weekly run to the grocery store, I knew I needed to do something with these vegetables before they spoiled.

Roasted vegetables have been a go to of mine for quite some time. They can be great with scrambled eggs and cheese tucked into a tortilla for a great soft taco option. They are a wonderful side paired with macaroni and pork chops. Paired or as a stand alone, roasted vegetables rarely disappoint.

Traditionally I use olive oil and sea salt when I roast veggies. With fresh bacon from my grocery run, I decided to shake things up and let the veggies swim in the natural salt and fat of thick cut bacon. The end result was a cacophony of flavors that lingered on the tongue long after the last bite. Rest assured, roasting your vegetables with bacon puts them in a flavor league all of their own!

Let me just say the simplicity of this dish makes it an easy midday meal with minimal effort. It would be delicious with sweet or Russet potatoes, butternut squash, broccoli, cauliflower, or zucchini too. Follow the same method regardless of the vegetables you have on hand. The more the merrier especially when it comes to color and texture. The most important thing is chopping everything to about the same size so that it cooks evenly in the oven.

INGREDIENTS

Brussel sprouts, stems cut & halved
carrots, peeled & halved
1 medium sweet onion, peeled & sliced
1 bunch of asparagus, ends cut
1 garlic, whole
4 slices of thick cut bacon
sea salt

DIRECTIONS

Preheat the oven to 425 degrees. On a cookie sheet, place the bacon evenly on the bottom and then layer with chopped vegetables. Sprinkle with sea salt to taste.

Cook for 15 minutes. Then toss the vegetables and cook for an additional 15 minutes. Tossing the vegetables ensures that the veggies cook evenly. Allow the vegetables to brown and crisp slightly before removing them. Oftentimes after 30 minutes in the oven, I simply turn the oven off and leave the vegetables in a little longer to reach the perfect level of browned edges.