it's been awhile since i shared a recipe, so how bout one? these roasted vegetables are a stand by for us in the winter months and they could not be easier.
what you'll need:
1 bag of grown up carrots (or about 6), peeled and cut into finger size pieces
1 large red onion, cut into big chunks
1 large yellow onion, cut into big chunks
1 container button mushroom, large shrooms cut in half
1 container portabella mushrooms, large shrooms cut in half
1 container (or about 15) brussel sprouts, cut off stem, peel first layer, cut in half
1 package of thick cut bacon
1 tablespoon canola oil
salt & pepper
pre oven, pre canola oil, pre salt & pepper
what to do:
preheat your oven to 375 degrees.
fry the bacon in a skillet on the stovetop until nice and crispy. set aside on a plate lined with papertowels. RESERVE 1-2 TABLESPOONS OF THE BACON GREASE.
put your cut veggies onto a cookie sheet, coat with canola oil, and sprinkle with salt & pepper. cook for about 45 min or until almost fork tender. stirring ocassionally.
while the veggies are cooking, cut up your fried bacon into large bite size pieces.
once the veggies are almost fork tender pull them out of the oven. add the reserved bacon grease (start with 1 tablespoon and see if that is enough to coat, if not add the other), then the cut bacon and a little more salt & pepper.
return to oven for another 10 minutes or so.
post oven deliciousness
enjoy these plated next to a piece of bbq chicken on a sunday night in your sweats or serve at a dinner party next to a piece of prime rib in your party dress. either way, they are fabulous. and so are you, so give 'em a try.
and even the brussel sprout haters enjoy this recipe. i mean who doesn't love anything with bacon and bacon grease? well it's hard to find anyone round these parts.