Roasted Honey-Glazed Root Vegetables & Green Beans with Bacon, Lemon and Parmesan
Roasted Honey-Glazed Root Vegetables & Green Beans with Bacon, Lemon and Parmesan
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1/2 pound parsnips, peeled and chopped into 1-inch pieces
- 1 pound red potatoes, scrubbed and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon, Lemon & Parmesan
- 4 strips thick-cut bacon, chopped
- 1 pound fresh green beans, trimmed
- 2 garlic, cloves, minced
- 1/2 lemon, juiced
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the chopped carrots, parsnips, and red potatoes. Drizzle with olive oil, honey, chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 8 min
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 4
While the root vegetables are roasting, cook the bacon. In a large skillet, cook the chopped thick-cut bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min
- 5
Add the trimmed fresh green beans to the skillet with the reserved bacon fat. Sauté over medium-high heat for 5-7 minutes, or until the green beans are tender-crisp and slightly charred. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min
- 6
After the root vegetables have roasted for 20 minutes, remove them from the oven. Add the sautéed green beans to the baking sheet with the root vegetables. Toss gently to combine. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the root vegetables are tender and slightly caramelized.
⏱️ 15 min•🌡️ 400
- 7
Once the vegetables are done, remove them from the oven. Squeeze fresh lemon juice over the entire dish. Sprinkle with the cooked crispy bacon and freshly grated Parmesan cheese. Toss gently to combine.
⏱️ 2 min
- 8
Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Honey-Glazed Root Vegetables & Green Beans with Bacon, Lemon and Parmesan
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1/2 pound parsnips, peeled and chopped into 1-inch pieces
- 1 pound red potatoes, scrubbed and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon, Lemon & Parmesan
- 4 strips thick-cut bacon, chopped
- 1 pound fresh green beans, trimmed
- 2 garlic, cloves, minced
- 1/2 lemon, juiced
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the chopped carrots, parsnips, and red potatoes. Drizzle with olive oil, honey, chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 8 min - 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 4
While the root vegetables are roasting, cook the bacon. In a large skillet, cook the chopped thick-cut bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min - 5
Add the trimmed fresh green beans to the skillet with the reserved bacon fat. Sauté over medium-high heat for 5-7 minutes, or until the green beans are tender-crisp and slightly charred. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 7 min - 6
After the root vegetables have roasted for 20 minutes, remove them from the oven. Add the sautéed green beans to the baking sheet with the root vegetables. Toss gently to combine. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the root vegetables are tender and slightly caramelized.
⏱️ 15 min•🌡️ 400 - 7
Once the vegetables are done, remove them from the oven. Squeeze fresh lemon juice over the entire dish. Sprinkle with the cooked crispy bacon and freshly grated Parmesan cheese. Toss gently to combine.
⏱️ 2 min - 8
Taste and adjust seasoning with salt and pepper as needed. Serve immediately.