Roasted Roots & Bacon

**Revisited** Paleo, Gluten-Free, Minimal Ingredients, Allergy-Free, Easy

This roasted roots and bacon dish is full of flavor, easy to execute, and ready in thirty minutes—an excellent recipe for quick weeknight meals.

This is a featured recipe from my book ‘The Big Book of Paleo Cooking’ and is one of my family’s favorite dishes!

This inspiration for this came from a good friend and has since been a weekly made dish in our household.

Spend more time with family this evening with this 30-minute Paleo dish. This roasted roots and bacon dish is made with minimal and easily sourced ingredients and is loaded with a mix of sweet and savory flavors in every bite.

This dish will surely please even the pickiest of eaters!!

Are you looking for more 30-minute meals? Check out more 30-minute recipes or get your hands on ‘The Big Book of Paleo Cooking‘ Cookbook. Armed with 175 delicious recipes, meal prep ideas, kitchen tips, tricks, and so much more!!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your roasted roots and bacon dish turned out, so please leave a comment and share it with your friends and family.

How to Make Roasted Roots And Bacon

1. Preheat the oven to 425 degrees. Line an edged baking sheet with parchment paper.

2. In a large bowl, combine parsnips, carrots, olive oil, rosemary, and black pepper.

Tip: Wait to salt your dish! Depending on the type of bacon used, you may or may not need to add salt.

3. Arrange the vegetables in a single layer on the prepared baking sheet.

4. Bake in the preheated oven for 25 to 30 minutes or until the vegetables are fork-tender and have a slightly browned crisp outside.

Tip: You can cook the bacon at the same temperature as the vegetables for 12 to 15 minutes or until brown and crisp.

5. Remove from the oven, top with chopped bacon bits, and serve.

How to Make Roast Roots and Bacon

How to Store Roasted Roots And Bacon

This dish can be stored in an airtight container in the refrigerator for 3 to 5 days. This recipe is perfect for meal prepping the week’s lunch ahead of time, or as a quick weeknight dinner.

Essential Equipment for Making Roasted Roots And Bacon

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper).

How to Make Roast Roots and Bacon

More Paleo Recipes Featuring Bacon

Bacon-Wrapped Asparagus – Perfect appetizer (or side dish) for the bacon lover in your life!

Bacon and Roasted Vegetables – Enhance your root vegetables by roasting them in bacon drippings and topping them with bacon bits!

Bacon-Wrapped Pineapple Bites – Delicious sweet pineapple bites wrapped in a savory slice of bacon and baked to perfection!

Basic Staples for Making Roasted Roots And Bacon

Extra-Virgin Olive Oil – When it comes to roasting vegetables, using EVOO is my preferred choice! You can also use avocado or coconut oil.

Root Vegetables – Its always best to choose local or organic when you can. If using conventional produce, make sure to wash and peel as necessary.

Rosemary – I always have dried spices on hand, making it easy to cook any meal at a moment’s notice!

Bacon – It’s best to source local bacon from a butcher or a farm. Otherwise, brands like Applegate and Pederson offer nitrate and sugar-free bacon at most local health food grocers.

Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Shop Amazon For All Your Paleo Essentials and Staples

How to Make Roast Roots and Bacon
How to Make Roast Roots and Bacon
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5 from 1 vote

Roasted Roots and Bacon

This roasted roots and bacon dish is full of flavor, easy to execute, and ready in thirty minutes—an excellent recipe for quick weeknight meals.
Course Dinner
Keyword bacon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 459kcal
Author Angela Blanchard

Equipment

  • Baking Sheet

Ingredients

  • 4 parsnips, peeled and cut into 1/4-inch-thick rounds
  • 6 carrots, peeled and cut into 1/4-inch-thick rounds
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1 lb nitrate and sugar-free bacon, cooked and chopped
  • sea salt, as needed

Instructions

  • Preheat the oven to 425 degrees. Line an edged baking sheet with parchment paper.
  • In a large bowl, combine parsnips, carrots, olive oil, rosemary, and black pepper.
  • Arrange the vegetables in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 25 to 30 minutes or until the vegetables are fork-tender and have a slightly browned crisp outside.
  • Remove from the oven, top with chopped bacon bits, and serve.

Notes

 
Depending on the salt content of your bacon, you may or may not need to add salt to this dish.

Nutrition

Serving: 1g | Calories: 459kcal | Carbohydrates: 26g | Protein: 11g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 553mg | Potassium: 732mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10219IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.