Bacon-Roasted Roots

Bacon-Roasted Roots

by 5 people

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Makes: 4 servings

  • 4 slices  thick-cut bacon
  • 1 pound parsnips, chopped
  • 1 pound carrots, chopped
  • 1 small red onion, chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon sherry vinegar
  1. Cook bacon in large skillet over medium heat; drain on paper towels. Pour off all but 2 tbsp. fat. Add vegetables to skillet; toss to coat. Spread on baking sheet and roast at 425 degrees , stirring once, until tender, about 30 minutes. Toss with crumbled bacon, parsley and vinegar; season.