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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a Rachel Ray Everyday recipe. It sounded like a good way to get in the daily allotment of veggies! Ingredients:
4 slices thick-cut bacon |
1 lb parsnip, chopped |
1 lb carrot, chopped |
1 small red onion, chopped |
1/4 cup fresh parsley, chopped |
1 tablespoon sherry wine vinegar |
Directions:
1. Cook bacon in large skillet over medium heat. Drain on paper towels.
2. Pour off all but 2 tbsp fat in skillet. Add vegetables; toss to coat.
3. Spread vegetables on a baking sheet and roast at 425F, stirring once, until tender, about 30 minutes.
4. Toss with crumbled bacon, parsley, and vinegar.
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