1 lb Brussels sprouts, ends trimmed and outer leaves removed, halved (quartered if very large)
5 carrots, peeled and sliced diagonally into ¼-inch-thick slices
½ a red onion, thinly sliced
8 slices thick-cut bacon, chopped
3 Tablespoons Italian dressing (or your favourite oil-based dressing)
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons grated Parmesan cheese (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit and line a large baking sheet or two smaller baking sheets with Parchment paper.
Toss vegetables, bacon and dressing together and spread evenly on baking sheet. Sprinkle with salt and pepper.
Bake 33-35 minutes, until vegetables are tender when stabbed with a fork, stirring mixture halfway through cooking time. When done, transfer to a large warm bowl or platter, sprinkle with Parmesan cheese and serve immediately.
Notes
Make ahead: The whole mixture can be prepped up to 24 hours in advance, refrigerated until needed, then baked as directed.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/12/roasted-vegetable-medley-with-bacon/