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Bacon Roasted Veggies

June 10, 2013

Finally, moved in and feeling like we live here! Our house is incredible and our garden is settled and summer is almost here! So the goals: work more, cook more, play more, make art more, do everything more. Who cares about moderation when life is so grand? Right.

So last week I taught a still life painting class and I bought carrots and brussels sprouts for the set up…and what do you do after veggies are done with their still-life life? YOU COOK THEM! So I chopped them up and roasted them. Just wait.IMG_8842IMG_8867

Roasted Veggies with Bacon:

1 Tbsp olive oil

2 Tbsp balsamic Vinegar

1 lb brussels sprouts

1 lb carrots

3-4 slices of bacon, chopped

salt and pepper to taste

Directions: Preheat oven to 450F white you chop vegetables and bacon. Toss oil and vinegar with veggies on a cookie sheet, sprinkle with salt and pepper and place in center rack of oven. Roast for 20-30 minutes, stirring occasionally.IMG_8868

Yumm! I don’t think you can go wrong with bacon…and veggies. In fact, vegetables are more healthy with bacon? Duh. So make these, enjoy them. Put them on a salad, put them with couscous, eat them plain!

Evin even couldn’t decide between growling at the next door neighbor or begging for bacon…so he positioned himself on the closest window to the oven…his new favorite spot in the house!IMG_8856

Enjoy!

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