Roasted Root Veggies

This is a dish my mom made for my husband for his birthday alongside some pretty amazing ribs. This is sort of my rendition of it.

We ate this on its own, but you could easily serve it as a side or add chicken to make it more well rounded.


2 sweet potatoes 

3 parsnips 

1/2 medium onion diced

1 tsp minced garlic

6-8 strips bacon crisped (save grease for pan)

1 bunch fresh beets

1 bag baby carrots

2 cups Brussels sprouts cut in half

Seasoned salt (or I used smokey tumeric seasoning for this one)

Preheat oven to 400° and cut all veggies into bite size pieces. Sauté onion and garlic until onion is transparent, then add reserved Bacon grease (but not the bacon yet) and vegetables. Toss to coat and give a generous sprinkle of the salt. Roast for 20 minutes, stir and sprinkle a little more salt, then roast 20 more, stir and finally 20 more minutes for a total of 1 hour roasting adding the bacon crumbles at the last 20 minute interval. D-Lish!

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