Roasted Carrots and Parsnips

Side dish veggies don’t have to be boring, and this bacon-filled recipe is proof.

Roasted Carrots and Parsnips
Makes 6 servings
  • 4 slices thick-cut bacon
  • 6 thin carrots, cut into 4-inch sticks
  • 6 thin parsnips, cut into 4-inch sticks
  • 2 cloves garlic, minced
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh oregano
  1. Preheat oven to 450°.
  2. In a 12-inch cast-iron skillet, cook bacon over medium-low heat until crisp. Let drain on paper towels and chop. Reserve 3 tablespoons bacon drippings in skillet.
  3. Add carrots, parsnips, garlic, salt, and pepper to bacon drippings in skillet, spreading in a single layer.
  4. Bake for 15 minutes. Remove from oven and stir vegetables; bake 15 minutes more. Remove from oven and add chopped bacon, honey, and oregano, tossing to combine. Serve warm.