Roasted Brussel Sprout and Beets with Bacon
This Roasted Brussel Sprouts and Beets with Bacon dish is Paleo AND easy to make one-pan meal. Enjoy as the main dish or as a side dish.
Prep Time 10 minutes
Cook Time 30 minutes
- 1 lb bacon
- 1 lb brussel sprouts
- 1 lb beets
- 1 sweet potato
- 5 cloves minced garlic
- salt and pepper to taste
Preheat oven to 425.
Line an edged baking sheet with tin foil.
Place bacon onto the prepared baking sheet with minimal overlap and cook for 12-15 minutes. (time depends on the thickness of bacon - the thicker it is, the longer it will take).
While your bacon is cooking peel your sweet potato and beets and cut into 1/2 inch pieces.
Next halve your brussel sprouts and mince your garlic and place all vegetables into a large bowl.
Remove bacon from baking sheet and place onto paper towel with tongs.
Carefully pour bacon grease into your vegetable bowl. Stir until everything is evenly coated.
Using the same baking sheet remove tin foil and replace with a piece of parchment paper.
Pour vegetables on to prepared dish and place into the oven at 425 for an additional 25-30 minutes. While your vegetables are cooking crumble your bacon into small bits and place off to the side.
Remove roasted vegetables from oven and place into a serving dish. Sprinkle bacon on top of vegetables and salt and pepper to taste and enjoy!
Serving: 1g | Calories: 598kcal | Carbohydrates: 29g | Protein: 20g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 885mg | Potassium: 1144mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5545IU | Vitamin C: 102.7mg | Calcium: 81mg | Iron: 3.2mg