Roasted Vegetable Medley with Bacon
Recipe type: Side dish
  • 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)
  1. Preheat oven to 400 degrees Fahrenheit and line a large baking sheet or two smaller baking sheets with Parchment paper.
  2. Toss vegetables, bacon and dressing together and spread evenly on baking sheet. Sprinkle with salt and pepper.
  3. 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.
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