Imagine a side dish that transforms ordinary root vegetables into a mouthwatering culinary masterpiece that will have everyone at your table begging for seconds! This Roasted Carrots and Parsnips with Bacon recipe is not just a simple vegetable side – it's a flavor explosion that combines the natural sweetness of roasted vegetables with the irresistible crunch of crispy bacon. Perfect for family dinners, holiday gatherings, or when you want to elevate your everyday meal from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium carrots, peeled and cut into sticks
- 4 medium parsnips, peeled and cut into sticks
- 6 slices of bacon, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Wash and peel the carrots and parsnips. Cut them into uniform sticks approximately 3-4 inches long and about 1/2 inch thick to ensure even roasting.
- Place the carrot and parsnip sticks in a large mixing bowl. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to coat evenly.
- Chop the bacon into small 1/2-inch pieces. Sprinkle the bacon pieces over the seasoned vegetables and mix gently to distribute.
- Spread the vegetable and bacon mixture in a single layer on the prepared baking sheet. Ensure the vegetables are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- Remove from the oven when the vegetables are tender and caramelized, and the bacon is crisp. The edges should be golden brown and slightly charred.
- Transfer the roasted vegetables to a serving dish. Chop fresh parsley and sprinkle over the top as a garnish.
- Serve hot as a delicious side dish, allowing the bacon's richness to complement the sweet roasted vegetables.
Tips
- Cut vegetables uniformly to ensure even roasting and consistent cooking.
- Don't overcrowd the baking sheet – give your vegetables space to caramelize properly.
- For extra crispy bacon and vegetables, use a high-temperature oven (425°F is ideal).
- Stir the vegetables halfway through cooking to promote even browning.
- Use fresh, high-quality bacon for the best flavor.
- Let the vegetables sit for a few minutes after roasting to develop a slight crisp on the edges.
- Fresh parsley adds a bright, fresh finish to the rich, roasted flavors.
- For a healthier version, you can use turkey bacon or reduce the bacon quantity.
- Experiment with additional seasonings like garlic powder, rosemary, or thyme for extra depth of flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 7g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
