Best Bacon Roasted Roots With Rosemary Honey Recipes

BACON-ROASTED BUTTERCUP SQUASH WITH ROSEMARY HONEY

Bacon-Roasted Buttercup Squash with Rosemary Honey image

Savory, but slightly sweet and spicy, this recipe for roasting squash or other root vegetables is divine!

Time 1h

Number Of Ingredients 13

Ingredients

For the Rosemary Honey:
1/2 c. honey (I used Sourwood Honey: yum!)
1/4 c. cider vinegar
1 T. soy sauce
2 sprigs of fresh rosemary
1/4 t. red pepper flakes
For the Roasted Buttercup Squash:
5 c. Buttercup Squash, diced into 1/2" cubes (alternatively, you could use many other types of root vegetables, such as acorn squash, butternut squash, carrots, or sweet potatoes)
8 slices of bacon, sliced into 1/2" slices (aka lardons)
1 T. brown sugar
1 T. canola oil
Sea salt, and freshly ground black pepper, to taste
Quinoa, cooked according to package directions

Steps:

To make the Rosemary Honey: In a small saucepan, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer over medium heat. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken.
Remove from heat, allow to cool. Discard rosemary.
To Roast the Squash and Bacon: Pre-heat the oven to 375º.
In a bowl, toss together the squash, bacon, sugar and oil, and season with sea salt and freshly ground black pepper, generously.
Spread the squash and bacon onto a parchment paper lined rimmed baking sheet, into a single layer. Roast, stirring the mixture about halfway through roasting to ensure more even caramelization. This should take 25-30 minutes, depending on your oven.
Spoon mixture over cooked quinoa, and drizzle with honey.

Nutrition Facts : Calories 364 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 688 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

ROASTED ROOT VEGETABLES WITH ROSEMARY

Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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.