• Maple Bacon Roasted Veggies

    Maple Bacon Pecan Roasted Veggies

    My favorite way to prepare veggies is roasted in the oven. Roasted vegetables have far better flavor and texture than boiling or steaming, so I roast pretty much any vegetable: carrots, sweet potatoes, cauliflower, broccoli, mushrooms, zucchini, asparagus, and Brussels sprouts. Usually I just toss them in oil, sprinkle with salt and pepper and bake—usually 25 to 45 minutes at 375 to 400˚ depending on the vegetable. If you don’t regularly roast vegetables, I highly recommend trying it. It’s super easy, and your family may find that they like veggies that they didn’t think know they liked! But sometimes you want to upgrade your veggies even more!

    This recipe takes roasted veggies up a notch. The bacon and/or dried fruit and maple syrup adds texture and flavor to roasted veggies, making this side dish perfect for special occasions. I made it for Thanksgiving and Easter. Maple Bacon Roasted Veggies go great with anything: ham, pork chops, chicken, turkey, lamb, steak, or fish!

    Low carb option
    To make this recipe low carb, use carrots instead of sweet potatoes, eliminate the dried fruit, and use keto maple flavored syrup.

    Makes about 6 servings

    Ingredients

    4 Strips of bacon (optional)

    1 lb. Brussels sprouts

    1 lb. Sweet potatoes or carrots

    2-3 tbs. Avocado or coconut oil, melted

    ½ c. Pecans

    ¼ c. Maple syrup

    1 tsp. Salt

    ¼ tsp. Black pepper

    2-3 tbsp. dried cranberries or cherries (optional)

    Directions

    Preheat oven to 400˚. Wash and chop Brussels sprouts and sweet potatoes/carrots. Depending on size, half or quarter the Brussels sprouts so they are one inch or less. If using sweet potatoes, peel and chop into ½ to ¾ pieces. For carrots, slice into 3/8 to 1/2 inch pieces.

    Chop bacon and cook in a skillet over medium heat until almost crisp.

    While bacon is cooking, place pecans on baking sheet and roast in the oven for about 5 minutes. Remove from oven and place in large bowl.

    Toss veggies in oil. Spread veggies onto baking sheets in a single layer. Sprinkle with salt and pepper. I like to use two baking sheets—one for each veggie. That way, if one of the veggies bakes up faster than the other, it can be pulled out of the oven when it’s done. Roast veggies for 30-40 minutes or until they start to brown and are cooked through.

    To the bowl with the pecans, add veggies, bacon (with the bacon fat if you want), maple syrup, and dried fruit (if using), and combine. Add additional salt if needed.

    Enjoy!

    After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

    Click here for tips for getting your kids to eat more veggies.

    Maple Bacon Roasted Veggies
    Maple Bacon Roasted Veggies
    Print

    Maple Bacon Roasted Veggies

    This recipe takes roasted veggies up a notch. The bacon and/or dried fruit and maple syrup adds texture and flavor to roasted veggies, making this side dish great for special occasions. Maple Bacon Roasted Veggies go great with anything: ham, pork chops, chicken, turkey, lamb, steak, or fish.
    Course Side Dish
    Prep Time 15 minutes
    Cook Time 40 minutes
    Servings 6
    Author Cindy

    Ingredients

    • 4 Strips of bacon optional
    • 1 lb. Brussels sprouts
    • 1 lb. Sweet potatoes or carrots
    • 2-3 tbs. Avocado or coconut oil melted
    • ½ c. Pecans
    • ¼ c. Maple syrup
    • 1 tsp. Salt
    • ¼ tsp. Black pepper
    • 2-3 tbsp. Dried cranberries or cherries optional

    Instructions

    • Preheat oven to 400˚. Wash and chop Brussels sprouts and sweet potatoes/carrots. Depending on size, half or quarter the Brussels sprouts so they are one inch or less. If using sweet potatoes, peel and chop into ½ to ¾ pieces. For carrots, slice into 3/8 to 1/2 inch pieces.
    • Chop bacon and cook in a skillet over medium heat until almost crisp.
    • While bacon is cooking, place pecans on baking sheet and roast in oven for about 5 minutes. Remove from oven and place in large bowl.
    • Toss veggies in oil. Spread veggies onto baking sheets in a single layer. Sprinkle with salt and pepper. I like to use two baking sheets—one for each veggie. That way, if one of the veggies bakes up faster than the other, it can be pulled out of the oven when it’s done. Roast veggies for 30-40 minutes or until they start to brown.
    • To the large bowl with the pecans, add veggies, bacon, maple syrup, and dried fruit (if using). Combine. Add additional salt if needed. Enjoy!

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