Balsamic Roasted Vegetables with Bacon

Balsamic roasted vegetables with bacon are a marvelous way of getting in your greens. This easy recipe is a crowd pleaser!

Balsamic Roasted Vegetables with Bacon - an easy, healthy side dish that happens to be paleo, low-carb, and whole30 | TheRoastedRoot.net

I recently hosted a family dinner, and knowing my siblings are ALL ABOUT my roasted veggies, I figured I’d whip up a batch of my classic balsamic roasted vegetables recipe, but…add bacon. Because let’s face it: Bacon is the food of the gods.

And the fat? Bangarang for cooking.

Basically, bacon drippings are as magical as unicorn sweat.

I’m no stranger to using bacon fat for salad dressing or for cooking vegetables. Just have a looksy at my Brussels Sprout Chopped Salad with Warm Bacon Dressing, Warm Brussel Sprout Salad with Kale, Quinoa, and Bacon Vinaigrette, or my Broccoli Salad with Carrots, Apples and Warm Bacon Dressing.

Mmmmmmbacon, bacon, bacon!

Suffice it to say, we’re using the drippings rendered from thick cut bacon instead of oil for roasting up some vegetables. We’re seasoning the vegetables with some dried herbs and spices, a drizzle of balsamic vinaigrette, and we’re serving the thing with the chopped crispy bacon. 

This is our way of making our classic roasted vegetables side dish sing. Changing it up to keep it interesting!

Let’s make it.

Balsamic Roasted Vegetables with Bacon - an easy, healthy side dish that happens to be paleo, low-carb, and whole30 | TheRoastedRoot.net

How to Make Balsamic Roasted Vegetables with Bacon:

Begin by cooking the bacon. Heat a cast iron skillet (or skillet of choice) over medium heat and add the bacon. Cook, turning every 2 to 3 minutes, until bacon has reached desired level of crisp and a great deal of fat has rendered. Transfer the bacon to a cutting board and allow it to cool.

Preheat the oven to 400 degrees F.

Chop your vegetables for roasting. I used carrots, zucchini, broccoli, and bell pepper, but you can go with any combination of veggies you like! Spread the vegetables over two large baking sheets – you want to be sure the vegetables are situated in a single layer for the best result.

Pour the bacon fat over the vegetables. If there is not enough bacon fat to generously coat the veggies, drizzle avocado oil over them. I needed to add about 2 tablespoons.

Sprinkle vegetables with dried oregano, paprika, and sea salt. Drizzle with balsamic vinegar. Use your hands to toss everything together until the vegetables are well coated in oil, vinegar, and seasonings.

Place vegetables in the oven and roast 25 to 35 minutes, turning once half-way through, or until vegetables reach desired done-ness.

Chop up the bacon and sprinkle it over the roasted vegetables.

Serve vegetables alongside your favorite main entree.

Recipe Adaptations:

  • Add ½ yellow onion and 3 cloves of garlic if you don’t follow a low-FODMAP diet.
  • Use your favorite dried herbs and spices, such as dried basil, thyme, parsley, onion powder, garlic powder, cumin, etc.
  • Change up the vegetables to your heart’s delight! Consider sweet potato, cauliflower, yellow squash, butternut squash, and/or red bell pepper.
  • Reduce some balsamic vinegar for drizzling over the vegetables once they have finished roasting for some added oomph.

Bacon! It makes a vegetable good.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these balsamic roasted vegetables with bacon, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Balsamic Roasted Vegetables with Bacon - an easy, healthy side dish that happens to be paleo, low-carb, and whole30 | TheRoastedRoot.net

Balsamic Roasted Vegetables with Bacon

Course: Main Course
Cuisine: American
Keyword: gluten free, healthy, healthy side dish, low-carb, paleo
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 people
Author: Julia

Balsamic roasted vegetables with bacon is a most excellent side dish

Print

Ingredients

  • 4 strips thick-cut bacon
  • 1 to 2 Tbsp avocado oil if necessary
  • 3 large carrots peeled and chopped
  • 2 medium zucchini squash
  • 1 large crown broccoli chopped
  • 1 green bell pepper cored and chopped
  • 3 Tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 1/2 tsp ground paprika
  • 1/2 tsp sea salt

Instructions

  1. Heat a cast iron skillet (or skillet of choice) over medium heat and add the bacon. Cook, turning every to 3 minutes, until bacon has reached desired level of crisp and a great deal of fat has rendered. Transfer the bacon to a cutting board and allow it to cool.

  2. Preheat the oven to 400 degrees F.

  3. Chop the vegetables. Spread vegetables over two large baking sheets so that they are situated in a single layer.

  4. Pour the bacon fat over the vegetables. If there is not enough bacon fat to generously coat the veggies, drizzle avocado oil over them. I needed to add about 2 tablespoons.

  5. Sprinkle vegetables with dried oregano, paprika, and sea salt. Drizzle with balsamic vinegar. Use your hands to toss everything together until the vegetables are well coated in oil, vinegar, and seasonings.

  6. Transfer vegetables to the oven and roast 25 to 35 minutes, turning once half-way through, or until vegetables reach desired done-ness.

  7. Chop up the bacon and sprinkle it over the roasted vegetables. Serve vegetables alongside your favorite main entree.

Share:

Never Miss a Post!

Comments

  1. Pingback: One Skillet Ground Beef and Wild Rice - The Roasted Root

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.