Bacon Wrapped Vegetables Recipe
User Reviews
5
Bacon Wrapped Vegetables Recipe
Description
This recipe layers vegetables like asparagus, carrot, and parsnip in small bundles tied with thick-cut bacon slices. After seasoning with salt and pepper, the bundles roast at 450°F to cook the vegetables and crisp the bacon. Later, a maple glaze made from pure maple syrup, apple cider vinegar, cumin, ground ginger, and salt is drizzled on the bundles before a brief final roast. This adds a nuanced sweetness with slight acidity and spice notes.
The roasting technique infuses the bacon with sweetness and caramelizes the vegetables, tender yet with some bite. These bundles are served warm as a flavorful vegetable side, bridging smoky, sweet, and savory elements. They complement hearty main dishes well.
Though not ideal for make-ahead, the bundles and glaze can be prepped a day early and refrigerated. Best served fresh from the oven to keep bacon and veggies at their best texture.
Ingredients
For the Roasted Vegetables:
- 1 pound carrot trimmed and quartered lengthwise
- 1 pound parsnip trimmed and peeled, then cut into long spears
- 1 pound asparagus tough ends trimmed
- 8 lices Bacon thick cut
- salt and pepper
For the Maple Glaze:
- 1/4 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon cumin ground
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
- Separate the vegetables into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears in each bundle. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
- Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.
Notes
- Prepare vegetable bundles and glaze up to a day in advance; refrigerate until roasting.
- Serve immediately after roasting for crisp bacon and fresh-tasting asparagus.
- This recipe does not hold best as leftovers; texture diminishes upon standing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bundles
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1bundle | |
| Calories | 255kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 358mg | 15% |
| Potassium | 602mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 9915IU | 198% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 65mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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