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Baked sprouts, parsnips and carrots with bacon

This baked sprouts, parsnips and carrots with bacon is ideal in a Christmas menu. It goes really well with roast turkey, goose and duck. You can add some maple syrup to the recipe, depending on your main dish and the cheese you use (it goes well with blue cheese, not so much with cheddar). It’s best to bake in on the lower shelf in the over, while you’re roasting your poultry. Alternatively, you can precook it the day before, then reheat it in the oven while the bird is resting (but add cheese and olives at this point).
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 baby carrots
  • 2 small parsnips peeled
  • 1 cup sprouts
  • 1 red onion
  • 1 garlic minced
  • 1 tsp oregano or thyme or rosemary
  • 50 g Lardons or pancetta
  • 1 chilli sliced (optional)
  • Grated matured Cheddar or crumbled Stilton
  • 1 handful black olives

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the red onion into wedges, the sprouts, parsnips and baby carrots in half or 4 long wedges.
  3. Scatter them into a baking dish together with the minced garlic. Add the chilli slices, if used.
  4. Drizzle with some oil and scatter the herbs and lardons over them. Bake for about 15 minutes. You can now cool it for later use or continue with the recipe.
  5. Add the olives and cheese, the bake or grill for another couple of minutes, until the vegetables are tender (warmed-through, if reheated) and the cheese has melted.