When I hear people say that they don’t like vegetables, two things come to mind.
- But did you ROAST them?
- But did you add BACON to them?
…because if you do both of those things, chances are you’re going to have a real good veggie dish on your hands.
If I have the time, I always prefer my vegetables to be roasted. There’s just nothing like the flavor and crisp caramelization that comes from the oven.
To make this dish I followed The Recipe Runner’s recipe to the T.
I also suggested the recipe to my Paleo/Whole30 friends (omitting the maple syrup for Whole30) because…well, they’re the type that are kind of obsessive over bacon.
Speaking of bacon – if you aren’t baking your bacon, you really ought to start. Simply throw thick-sliced bacon on a foil-lined baking sheet (no added oil required) and bake for 20 minutes on 400 degrees. I like to flip halfway through, but you don’t have to. The result is perfectly crispy bacon with a heck of a lot less clean up.