Roasted Veggies with Bacon and Garlic

I hesitated about posting this recipe here, I mean, it's got bacon it in, which I know isn't the healthiest option.  But, in my flavor-loving defense, I used center-cut bacon and each serving calls for just one strip of bacon- unless you eat the whole pan in one sitting.  Which you might want to do.  After our initial serving at dinner on Monday, my husband actually brought the pan to the table and we finished it off straight from that bad boy!  It's that good.  

INGREDIENTS

(serves 4)

brussel sprouts (about half a pound)

cauliflower (half a head)

small potatoes (6)

garlic (3 cloves)

center-cut bacon (4 slices)

olive oil (1 tblsp)

salt and pepper (to taste- I give it one small sprinkling, probably l/2 tsp)

DIRECTIONS

Preheat oven to 400 degrees.  The veggies cook for 30 minutes, turning once halfway through.  You cook the bacon and garlic on the stove under low-medium heat.  Then, combine.  Details below. 

Wash and pat dry your produce.  

Then chop the veggies into small, similar-sized pieces.  I halve the brussel sprouts, cut the potatoes into 6 pieces, and the cauliflower into about 1 1/2 inch chunks. 

Place the food onto a baking sheet, drizzle with olive oil and sprinkle on salt and pepper.  

Cook for about 15 minutes, then take it out and flip the veggies.  Cook for another 15 minutes.  The veggies are done when they are fork tender.  Don't overcook or they will burn or get soggy. 

When the veggies are almost done cooking, dice 4 slices of bacon into small pieces and mince the garlic.  Over low to medium heat, cook the bacon and, when the bacon is almost done, add in the garlic.  Garlic burns easily, so you don't need to cook it for more than a minute or two.  

Using a slotted spoon, put the bacon and garlic mixture onto a paper towel to drain the excess oil.  

When the veggies are done, remove the baking sheet from the oven and mix in the bacon and garlic.  Now it's ready to eat! 

Oh yeah, this is good!  I'm already planning on making this side dish for Thanksgiving!  I know my family will love it!

The roasted vegetables on their own are very good- so leave the bacon off if you want to save calories and fat.

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