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
4Strips of baconoptional
1lb.Sweet potatoes or carrots
2-3tbs.Avocado or coconut oilmelted
2-3tbsp.Dried cranberries or cherriesoptional
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!
Maple Bacon Roasted Veggies https://cindyhilliard.com/2020/04/12/maple-bacon-roasted-veggies/