Roasted Brussels Sprouts and Harvest Vegetables

 

Roasted Brussels Sprouts and Harvest Vegetables
Prep Time
1 hr
 
Makes 8 servings / Prep time: 1 hour
Servings: 8
Calories: 168 kcal
Ingredients
  • 5-6 strips of bacon diced
  • 1 cup - onion diced small
  • 1 cup - carrots peeled and sliced
  • 1 cup - parsnips peeled and sliced
  • 1 cup turnip peeled and diced about 1/2 inch
  • Sea salt & pepper to taste
  • 3-4 cloves garlic minced
  • 2 tbsp fresh thyme leaves chopped (or 2 tsp dry)
  • 1 cup of white wine or apple juice
  • 50 medium Brussels sprouts halved
Instructions
  1. Preheat oven to 450° F. Oil a 9 x 13-inch baking dish.
  2. In a heavy-bottom, large deep skillet on medium heat; brown the bacon until the fat renders out. Remove the cooked bacon but leave the fat.
  3. Add the onions, carrots, parsnips and turnip. Season with salt & pepper. Cook for a few minutes, letting the vegetables sweat in the bacon fat.
  4. Add the cooked bacon, garlic and thyme. Cook for a couple minutes then add the wine (or apple juice). Bring to a simmer and cook for a couple minutes.
  5. Put the Brussels sprouts in the baking dish and spoon the cooked veggies over them. Stir to combine and roast open for 10 minutes to get it steaming, then cover with foil and bake for 25-30 minutes until the sprouts are just nicely tender. DON’T OVERCOOK or they will be bitter.
  6. This is a great cold weather comfort food side dish!
Nutrition Facts
Roasted Brussels Sprouts and Harvest Vegetables
Amount Per Serving
Calories 168 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 146mg6%
Potassium 699mg20%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Vitamin A 3650IU73%
Vitamin C 112.8mg137%
Calcium 82mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.