Roasted vegetables neatly tied in bacon and drizzled with cider maple glaze. These bacon wrapped beauties are a surefire way to get your kids to eat their veggies, and will make a great addition to any holiday meal this season.
I have a theory that if you wrap anything in bacon, it becomes mysteriously delicious.
Anyone share this theory with me?
Bacon Wrapped Cardboard… Shoes… Parsnips…
Just kidding. I love parsnips, but I know three other people that happen to live in my house that would rather tackle eating a sneaker than a parsnip.
However, tie those parsnips up in bacon and drizzle them with cider maple glaze, and we have a different senario on our hands.
These visually appealing and individually portioned roasted vegetables are a great side dish for any meal, even Thanksgiving!
Simply trim and slice carrots and parsnips into long pieces, about the same dimensions as the asparagus. Then tie them into neat bundles with a thick strip of bacon.
While the roasted vegetables are in the oven, whisk up a simple maple glaze with pure maple syrup, apple cider vinegar, and spices. Then drizzle the maple glaze over the veggies and pop them back in the oven for a few minutes. Viola!
The slightly bitter parsnips actually balance the sweetness of the carrots and glaze to make a decidedly well-rounded dish.
Who would have thunk?!
Bacon Wrapped Roasted Vegetables with Cider Maple Glaze are a new Collier family favorite… even with the parsnips.
I think so.
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