Lemony Roasted Root Vegetables & Green Beans with Bacon-Parmesan Sauce
Lemony Roasted Root Vegetables & Green Beans with Bacon-Parmesan Sauce
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 sweet potato, peeled and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans and Bacon-Parmesan Sauce
- 1 pound green beans, trimmed
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat 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, sweet potato, and red onion. Drizzle with olive oil and honey. Sprinkle with fresh thyme, salt, and black pepper. Toss until all vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the green beans. Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes, or until bright green and crisp-tender. Drain immediately and plunge into an ice bath to stop cooking, then drain again thoroughly.
⏱️ 10 min
- 5
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min
- 6
Add the minced garlic to the skillet with the bacon fat and sauté for 1 minute until fragrant. Add the blanched green beans to the skillet and toss to coat, warming them through for 2-3 minutes.
⏱️ 3 min
- 7
Remove the skillet from heat. Stir in the lemon zest, lemon juice, grated Parmesan cheese, and red pepper flakes (if using). Add the cooked crispy bacon back into the skillet and toss everything together.
⏱️ 2 min
- 8
Serve the Lemony Roasted Root Vegetables and Green Beans with Bacon-Parmesan Sauce immediately, combining them on plates or serving separately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Roasted Root Vegetables & Green Beans with Bacon-Parmesan Sauce
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 sweet potato, peeled and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans and Bacon-Parmesan Sauce
- 1 pound green beans, trimmed
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat 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, sweet potato, and red onion. Drizzle with olive oil and honey. Sprinkle with fresh thyme, salt, and black pepper. Toss until all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the green beans. Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes, or until bright green and crisp-tender. Drain immediately and plunge into an ice bath to stop cooking, then drain again thoroughly.
⏱️ 10 min - 5
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min - 6
Add the minced garlic to the skillet with the bacon fat and sauté for 1 minute until fragrant. Add the blanched green beans to the skillet and toss to coat, warming them through for 2-3 minutes.
⏱️ 3 min - 7
Remove the skillet from heat. Stir in the lemon zest, lemon juice, grated Parmesan cheese, and red pepper flakes (if using). Add the cooked crispy bacon back into the skillet and toss everything together.
⏱️ 2 min - 8
Serve the Lemony Roasted Root Vegetables and Green Beans with Bacon-Parmesan Sauce immediately, combining them on plates or serving separately.
⏱️ 2 min