Saturday, December 3, 2011

Roasted Root Vegetables with Cranberries and Bacon

This is a pretty side dish to serve over the holidays. The winter vegetables become much tastier when a touch of good balsamic vinegar is added, and bacon is sprinkled over the top!

1 large sweet potato
½  pound parsnips
½  pound carrots
1 red onion
¼ cup dried cranberries
2 teaspoons agave nectar
1 tablespoon olive oil
2 teaspoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon pepper
Parsley, chopped
Bacon, cooked until crisp

To Prepare
Preheat the oven to 375 degrees. Peel the vegetables. Cut the potato, carrots, and parsnips into ½ inch julienned pieces. Slice the onion into ½ inch slices. Place them all into a large Ziploc bag or bowl, and toss with the olive oil, balsamic vinegar, agave nectar, cranberries, salt, and pepper. (Add additional oil and balsamic if adjusting the amount of vegetables.)

Pour the vegetables onto a large baking pan. Roast in the oven until the vegetables are fork-tender, tossing occasionally. Serve portions topped with chopped parsley and crumbled bacon. 

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