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roasted vegetables
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4.1 from 10 votes

Roasted Vegetables with bacon

Cook Time 25 minutes
Total Time 25 minutes
Servings 8
Calories
Author Divas Can Cook

Ingredients

  • 2 cups baby carrots
  • fresh broccoli
  • 1 large sweet potato
  • 1 large russet potato
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 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

Instructions

  • Preheat oven to 425 F.
  • Line a baking sheet with greased foil or a non-stick pan liner. Set aside.
  • Cut up vegetables so that they are close to the same size.(Cut harder vegetables a bit smaller)
  • Place vegetables in a bowl.
  • Toss with minced garlic.
  • Toss vegetables lightly with olive oil. ( may need more or less)
  • Add in cooked, crumbled bacon and toss.
  • Spread into an even layer on a large baking sheet.
  • Sprinkle generously with salt and pepper and toss.
  • Bake for 25 minutes or until the carrots are tender, yet still firm.
  • Remove from oven and add on pats of butter.
  • Sprinkle again with salt if desired.
  • Serve immediately.

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