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    Roasted Veggies & Bacon

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    Preheat oven at 400F. While the oven preheats, cook the bacon in a skillet until crispy on medium-high heat. Once cooked, chop the bacon and set aside. Toss all veggies in a large bowl with the bacon fat from the skillet. Add in the thyme, rosemary, and sage and toss until veggies are evenly coated. Spread veggies evenly in single layer on a baking sheet. Bake for about 30-40 minutes, until slightly crispy. Place shallots and brussels sprouts face down on the sheet to ensure an even cook. Toss veggies with the bacon and serve.