Recipes
Roasted Root Vegetables by Monica with Bacon Up/Cider Dressing
This is a colorful, healthy, and EASY side dish perfect for a holiday spread or any dinner. And the Bacon Up/Cider dressing really takes it to the next-level!
Equipment
- Cutting board
- Large, sturdy roasting pan or rimmed baking sheet (Use TWO pans if needed to ensure vegetables can be in a single layer)
- Large Mixing Bowl
Ingredients
Root Vegetables (choose your favorite; here's what I used)
- 4 carrots, medium peeled, sliced lengthwise into 1 to 2 inch long pieces
- 4 parsnips, medium peeled, sliced lengthwise into 1 to 2 inch longpieces, any tough woody core removed
- 1 red onion, large thickly sliced
- 4 sweet potatoes, medium sliced lengthwise into 1 to 2 inch long pieces
Dressing
- 1/2 cup Cider vinegar
- 1/2 cup Bacon Up® Bacon Grease
- 3 Tbsp Dark brown sugar
- 1/4 tsp Kosher salt
- Black pepper to taste freshly ground, if possible
- 3/4 tsp Cinnamon
- 2-3 sprigs Rosemary (or other garnish)
Instructions
- Preheat the oven to 425°F.
- Peel and cut the root vegetables and spread out over the pan(s) in a single layer, with some space in between so that the vegetables don't crowd each other too much and the hot oven air can circulate around the vegetables. (You'll get better browning that way.)
- In a large bowl, mix together the cider vinegar, melted Bacon Up, brown sugar, cinnamon, salt and pepper.
- Pour the dressing over the root vegetables in the pan(s) and toss to mix, ensuring the vegetables are well-coated.
- Place vegetables in the oven and roast at 425°F for 35 to 40 minutes. Half-way through the cooking, turn the pan(s) -- swapping bottom and top rack positions, if using two pans. Cook until the vegetables are well-browned and caramelized around the edges.
- Remove from oven and transfer to serving dish. Add more salt and pepper to taste and garnish as desired. (I used some sprigs of Rosemary - I love how they look!)
Video
Notes
We used parsnips, carrots, onions and sweet potatoes for this recipe, but you could use any of your favorite root vegetables. This recipe makes enough for 6 to 8 people, but you can easily cut the recipe in half.
And note: If your root vegetables are competing for oven space with a roast or turkey for a holiday meal, just make them ahead, then put them back in the oven to warm them up again while the roast rests before serving.
