Roasted Veggies with Bacon= Veggie Facelift

5 12 2011

So my husband and I have been together for almost 10yrs, and over the 10 yrs I have continually asked him “how do you feel about XXXX” and he’ll usually answer that he doesn’t like the aforementioned veggie. What we both have come to understand is it isn’t the actual vegetable he doesn’t like, but how his mother cooked the vegetables when he was a kid. Boiled to death.

I am a big roaster of veggie. I love the smell of roasting onions and garlic, as my mother use to put these around the prime rib roast we had every Sunday growing up. Roasting vegetables brings out the sweetness of any vegetable, as well as giving it a new life in your fridge. When things start to look like they have a couple of more days left, pull them out, grab your roasting pan and get cracking. Roasting is the face lift of the vegetable world.

Kat’s Roasted Vegetables

1 lb brussel sprouts
4 orange beets
1 yam
1 onion, roughly chopped
3 garlic cloves, smashed
1 sprig of fresh rosemary
3 slices of raw bacon, choppped
olive oil
Salt and Pepper

Preheat oven to 400 degrees. You want a nice hot oven. I vary the vegetables depending on what we have in the crisper. I had some orange beets, a bit of yam, and mostly brussel sprouts that needed some love. I prepped the veg being mindful that the slices of veggie (excluding onions and garlic) were all roughly the same size. You dont want to have some things raw, while others mush.

Spray a 11 x 14 pan with PAM so you don’t get sticking. This also cuts down on the amount of EVOO that you’ll need later. Toss in all the chopped vegetables.

Grab your EVOO and two glugs over the veg and use a spoon to toss them together so they are coated with the oil. This will be in the oven anywhere from 30 minutes to an hour depending on the size of your vegetables. Check in at the 30 minute mark, and stir things around as that will allow another side of the vegetable to crisp up.
Check for done-ness by stabbing the densest vegetable with a knife.

Have a taste and add salt and pepper accordingly. I don’t like to season beforehand as the salt in the bacon infuses throughout this side dish.

Voila, a vegetable facelift. These veg can be popped into the fridge for another week, and they are as delicious cold as they are warm. For WLS people, stick to the lower GI veggies. Enjoy!

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One response

9 02 2014
Tamar Kratter-Mignon

OMG !! so good , made it tonight

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