Honey Thyme Roasted Root Vegetables with Bacon
- Yield: 4-6 servings 1x
Ingredients
Scale
- 8 medium carrots
- 2 medium sweet potatoes
- 4 medium beets
- 1–2 tablespoons olive or avocado oil
- 6 ounces bacon
- 1/4 cup raw honey
- 1 teaspoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1 heaping tablespoon fresh thyme + more to garnish
Instructions
- Preheat oven to 400 degrees
- Peel the carrots, sweet potatoes, and beets
- Cut the carrots at a diagonal angle, into fourths, then cut the beets and sweet potatoes into 2″ pieces
- Place the vegetables on a large baking sheet, keeping the same category of vegetables on a separate part of the baking sheet. You may have to use two baking sheets
- Drizzle the vegetables with olive or avocado oil to lightly coat and place into the oven
- Roast the sweet potatoes for roughy 25 minutes, carrots for 35 minutes, and beets for 50-55 minutes, until all the vegetables are softened and slightly charred
- As the vegetables are roasting, dice the bacon into small pieces. Heat a large pan over medium, then add the bacon
- Fry for roughly 5 minutes, then flip the pieces and fry an additional 3 minutes, until bacon is slightly crispy. Remove from the pan.
- Gently blog most of the grease from the pan, leaving it lightly coated with bacon grease. Turn the heat to low
- Add the honey, lemon juice, apple cider vinegar, and fresh thyme to the pan. Mix until combined and add the diced, cooked bacon. Turn the heat off and leave the contents in the pan
- Once the root vegetables are complete, place them into a large serving dish and pour the honey and bacon mixture on top. Mix to coat all the vegetables and add more fresh thyme to garnish