Best 3 Bacon Roasted Roots With Rosemary Honey Recipes

Prepare to tantalize your taste buds with the delectable symphony of flavors presented by roasted roots enveloped in crispy bacon and drizzled with a luscious rosemary honey glaze. This culinary masterpiece is a harmonious blend of savory and sweet, where the earthy notes of roasted roots dance in harmony with the smoky richness of bacon and the aromatic sweetness of rosemary honey. Each bite reveals a perfect balance of flavors, textures, and aromas that will leave you craving more. So, gather your ingredients, fire up your oven, and embark on a culinary journey that promises satisfaction with every morsel of this bacon roasted roots with rosemary honey.

Here are our top 3 tried and tested recipes!

BALSAMIC ROASTED ROOT VEGETABLES WITH ROSEMARY

Balsamic Roasted Root Vegetables With Rosemary image

Recipe came with our weekly Fruit Guys delivery. They noted that it has been Adapted from Bon Appétit.

Provided by Amber Dawn

Categories Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, to 9x13 roasting pan
2 russet potatoes, unpeeled, scrubbed, cut into 1 pieces
1 bunch carrot, greens removed, carrots scrubbed and cut into 1 pieces
1 bunch beet, greens removed, beets scrubbed and cut into 1 pieces
1 onion, peeled and cut into 1 pieces
3 tablespoons fresh rosemary, chopped
1 1/2 tablespoons balsamic vinegar
3 tablespoons olive oil
5 garlic cloves, peeled

Steps:

Position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
Oil 9x13 roasting pan with 1 tbsp olive oil.
Combine all vegetables and rosemary in a large mixing bowl.
Add olive oil and balsamic vinegar and toss to coat.
Season with salt and pepper.
Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
Roast for 30 minutes stiffing occasionally.
Remove the foil and move the pan to the middle rack.
Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
Let stand on baking sheets at room temperature.
Transfer roasted vegetables to large bowl and then serve.
Cook's note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.

Nutrition Facts : Calories 220.2, Fat 13.7, SaturatedFat 1.9, Sodium 8.4, Carbohydrate 22.9, Fiber 3, Sugar 2, Protein 2.7

BACON-ROASTED ROOTS WITH ROSEMARY HONEY

BACON-ROASTED ROOTS WITH ROSEMARY HONEY image

Categories Vegetable Roast Vegetarian Quick & Easy

Yield 4 people

Number Of Ingredients 12

Ingredients

For the Rosemary Honey:
½ cup honey
¼ cup cider vinegar
1 tablespoon soy sauce
2 sprigs rosemary
¼ teaspoon crushed red pepper flakes
For the Roasted Root Vegetables:
5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into ½-inch cubes
1½ cups slab bacon, diced into ½-inch cubes
1 tablespoon brown sugar
1 tablespoon vegetable oil
Kosher salt and ground black pepper, to taste

Steps:

DIRECTIONS 1. Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary. 2. Preheat the oven to 375°. In a medium bowl, toss together the root vegetables, bacon, sugar and oil, then season with salt and pepper. Spread the seasoned roots and bacon out onto a sheet tray in one layer. 3. Roast, turning the vegetables and bacon halfway through cooking, until the vegetables are caramelized and cooked through, 25 to 30 minutes. 4. Spoon the bacon and roasted roots onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray.
Combine all remaining ingredients except garlic in very large bowl; toss to coat.
Season generously with salt and pepper.
Divide vegetable mixture between prepared sheets.
Place 1 sheet on each oven rack.
Roast 30 minutes, stirring occasionally.
Reverse positions of baking sheets.
Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
(Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
Makes 8 servings.

Here are some tips and the conclusion for the summary of the "Brussels sprouts with crispy prosciutto and balsamic vinegar" recipe:

To ensure even cooking: Trim the Brussels sprouts uniformly so that they cook evenly.
Maximize the flavors: To enhance the overall taste, cook the Brussels sprouts until they are caramelised and slightly charred.
Enhance with balsamic vinegar: Adding balsamic vinegar not only provides a tangy sweetness but also adds a beautiful glaze to the Brussels sprouts.

In conclusion,

This recipe combines the slightly charred smokiness of the Brussels sprouts with the salty and crispy prosciutto, creating an irresistible combination of flavors and textures.
The tangy and sweet balsamic vinegar glaze perfectly balances the richness of the dish.
This recipe is not only delicious and satisfying, but also versatile. You can incorporate it as a delightful side dish or an intriguing appetizer.
Feel free to accommodate your personal taste by making adjustments, such as using different herbs, spices, or types of vinegar.
With a little bit of culinary curiosity and some simple ingredients, you can create an exquisite dish that will impress your taste buds and those of those sharing this culinary experience with you.