Best Bacon Roasted Roots With Rosemary Honey Recipes

Roast Bacon image

Provided by Ina Garten

Time 17m

Yield 2 to 4 servings

Number Of Ingredients 1

8 to 10 slices Applewood centre cut smoked bacon

Steps:

Preheat oven to 400 degrees F.
Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

Roasted Root Vegetables with Rosemary image

Provided by Bev I Am

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray.
Combine all remaining ingredients except garlic in very large bowl; toss to coat.
Season generously with salt and pepper.
Divide vegetable mixture between prepared sheets.
Place 1 sheet on each oven rack.
Roast 30 minutes, stirring occasionally.
Reverse positions of baking sheets.
Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
(Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
Makes 8 servings.

BACON-ROASTED ROOTS WITH ROSEMARY HONEY image

Yield 4 people

Number Of Ingredients 12

For the Rosemary Honey:
½ cup honey
¼ cup cider vinegar
1 tablespoon soy sauce
2 sprigs rosemary
¼ teaspoon crushed red pepper flakes
For the Roasted Root Vegetables:
5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into ½-inch cubes
1½ cups slab bacon, diced into ½-inch cubes
1 tablespoon brown sugar
1 tablespoon vegetable oil
Kosher salt and ground black pepper, to taste

Steps:

DIRECTIONS 1. Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary. 2. Preheat the oven to 375°. In a medium bowl, toss together the root vegetables, bacon, sugar and oil, then season with salt and pepper. Spread the seasoned roots and bacon out onto a sheet tray in one layer. 3. Roast, turning the vegetables and bacon halfway through cooking, until the vegetables are caramelized and cooked through, 25 to 30 minutes. 4. Spoon the bacon and roasted roots onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.