Roast Fall Vegetables with Bacon Vinaigrette

Roast Fall Vegetables with Bacon Vinaigrette

For bacon vinaigrette:
2 pieces bacon, cooked and crumbled, grease reserved
2 Tbsp cider vinegar
1 Tbsp spicy brown mustard
1 Tbsp brown sugar

Whisk together all ingredients. Add reserved bacon grease. Set aside.

For vegetable roast:
1 lb fresh Brussels sprouts
2 sweet potatoes, peeled and diced
2 Tbsp vegetable oil
¼ cup sweet yellow onion, chopped
2 cloves roasted garlic, minced

1. Preheat oven to 375 degrees.
2. Toss potatoes in oil and spread on a baking sheet. Cook 15 minutes.
3. Meanwhile, bring a large stockpot of water to boil. Add Brussels. Turn heat off. Cover stockpot and allow Brussels to cook for 5 minutes. Drain. Cut in quarters.
4. Add quartered Brussels, onion and garlic to baking sheet. Bake an additional 20-25 minutes, until veges are tender.
5. Toss in Bacon Vinaigrette before serving.

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