Thursday, May 2, 2013

Oven Roasted Bacon Veggies

This was the side dish we had yesterday with our Balsamic Mustard Chicken and they wee so good, I decided they needed their own post.  It was simply Brussels sprouts and zucchini tossed with olive oil and 1 tablespoon rendered bacon fat and roasted in a 350 degree oven.  The bacon bits were sprinkled over the veggies for the last 5 minutes of roasting in the oven.  The bacon was a wonderful flavor component for the Brussels sprouts and I loved the roasted zucchini.



Oven Roasted Bacon Veggies
Makes 4 servings

5 strips bacon chopped
4 small zucchini
1 pound Brussels sprouts
1 tablespoon extra virgin olive oil
1 tablespoon reserved bacon fat
Salt and freshly ground black pepper

Preheat oven to 350 degrees.

Saute the bacon until crispy.  Remove bacon with a slotted spoon and set on a paper towel lined plate.  Reserve 1 tablespoon bacon fat.

Cut Brussels sprouts in half.  Cut zucchini in half lengthwise and then slice into half moon shapes.  Drizzle Brussels sprouts and zucchini half moons with olive oil and bacon fat, season with salt and pepper and spread on a baking sheet.  Roast for 25 to 30 minutes, or until just beginning to turn golden brown.  Sprinkle the bacon bits over veggies and continue to roast for another 5 minutes to warm the bacon.


Slightly adapted from Everyday Paleo

My rating:

1/2

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