Sunday, October 14, 2012

Bacon and Garlic Roasted Veggies #Sundaysupper

I love roasted veggies!  I just love the flavor they get after being roasted in the oven.  You can use this recipe for any kind of vegetables.  It would be especially good with potatoes.  I used brussels sprouts, cauliflower and carrots because that's what I had that I needed to use. 

INGREDIENTS

1/2 to 3/4 of a head of cauliflower, broken into florets
1 lb. of brussels sprouts
2 carrots, cut into 1 inch pieces
 
1/2 cup olive oil
1 heaping Tbsp. minced garlic
1/4 tsp. salt
2 Tbsp. parmesan cheese
1 1/2 tsp. lemon juice
1 Tbsp. dried minced onion
1 Tbsp. dried parsley
3 strips turkey bacon
 
DIRECTIONS
Preheat oven to 425
Place vegetables in 9x13 baking dish
Mix together all ingredients from olive oil to parsley
Pour olive oil mixture over vegetables and toss to coat.
Snip bacon into small pieces with kitchen shears over vegetables.  Mix to disperse bacon.
 
Cook for 35 - 45 minutes, stirring every 15 minutes.  All ovens vary and people like their veggies different.  I love mine to get brown crisp edges.  I had to leave mine in 45 minutes. 


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