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4.3 from 42 votes

Balsamic Roasted Vegetables with Bacon

Balsamic roasted vegetables with bacon is a most excellent side dish

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 192 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 strips thick-cut bacon
  • 1 to 2 Tbsp avocado oil if necessary
  • 3 large carrots peeled and chopped
  • 2 medium zucchini squash
  • 1 large crown broccoli chopped
  • 1 green bell pepper cored and chopped
  • 3 Tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 1/2 tsp ground paprika
  • 1/2 tsp sea salt

Instructions

    Cup of Yum
  1. Heat a cast iron skillet (or skillet of choice) over medium heat and add the bacon. Cook, turning every to 3 minutes, until bacon has reached desired level of crisp and a great deal of fat has rendered. Transfer the bacon to a cutting board and allow it to cool.
  2. Preheat the oven to 400 degrees F.
  3. Chop the vegetables. Spread vegetables over two large baking sheets so that they are situated in a single layer.
  4. Pour the bacon fat over the vegetables. If there is not enough bacon fat to generously coat the veggies, drizzle avocado oil over them. I needed to add about 2 tablespoons.
  5. Sprinkle vegetables with dried oregano, paprika, and sea salt. Drizzle with balsamic vinegar. Use your hands to toss everything together until the vegetables are well coated in oil, vinegar, and seasonings.
  6. Transfer vegetables to the oven and roast 25 to 35 minutes, turning once half-way through, or until vegetables reach desired done-ness.
  7. Chop up the bacon and sprinkle it over the roasted vegetables. Serve vegetables alongside your favorite main entree.

Nutrition Information

Serving 1of 4 Calories 192kcal (10%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 4g (6%) Fiber 10g (40%) Sugar 19g (38%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 192

% Daily Value*

Serving 1of 4
Calories 192kcal 10%
Carbohydrates 21g 7%
Protein 9g 18%
Fat 4g 6%
Fiber 10g 40%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.