Roasted Vegetables with bacon
Cook time
Total time
Serves: 8
  • 2 cups baby carrots
  • fresh broccoli
  • 1 large sweet potato
  • 1 large russet potato
  • 1 green bell pepper
  • 1 red bell pepper
  • ½ red onion
  • 6 cloves garlic, minced
  • 5-10 (or more) bacon strips, cooked & crumbled
  • 1-2 tablespoons Olive oil
  • Salt and pepper, to taste
  • 2 tablespoons butter, thinly sliced
  1. Preheat oven to 425 F.
  2. Line a baking sheet with greased foil or a non-stick pan liner. Set aside.
  3. Cut up vegetables so that they are close to the same size.(Cut harder vegetables a bit smaller)
  4. Place vegetables in a bowl.
  5. Toss with minced garlic.
  6. Toss vegetables lightly with olive oil. ( may need more or less)
  7. Add in cooked, crumbled bacon and toss.
  8. Spread into an even layer on a large baking sheet.
  9. Sprinkle generously with salt and pepper and toss.
  10. Bake for 25 minutes or until the carrots are tender, yet still firm.
  11. Remove from oven and add on pats of butter.
  12. Sprinkle again with salt if desired.
  13. Serve immediately.
Recipe by Divas Can Cook at