Bacon-Roasted Roots
- 4Servings
Ingredients
- 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
Preparation
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.
