Tuesday, April 5, 2011

Recipe: Roasted Vegetables with Smoked Bacon

Questions: How do you make vegetables better? Roast em! And how do you make roast vegetables better? Add bacon! This is such a delicious side dish. Infact, i can get through a whole bowl of this as a main course, with a little yoghurt and a rocket salad on the side. It's such a beautiful combination of vegetables, made even better with the little nuggets of smoky bacon. I love roasted fennel as well, it makes me realise I ought to eat fennel more often!

Roasted vegetables with smoked bacon (serves 2 as a side dish) £1.27 per serving

1 carrot, peeled and diced
1 fennel, halved and sliced
1 red onion, diced
1 parsnip, peeled and diced
2 beetroot, peeled and diced
1 smoked thick-cut back bacon slice, diced
½ tsp dried dill
1 tsp sugar
Salt and pepper
4 tbsp of olive oil
Handful fresh parsley, roughly chopped

1. Preheat the oven to 180C. Add all of the ingredients (except the fresh parsley) into a roasting pan and mix this around a bit to coat in the oil. Put in the oven for 20 minutes.
2. Take the roasting pan out, stir the ingredients around a bit, then put back in the oven for 15 minutes. Top with some freshly chopped parsley, and serve!

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