Serves 4

Ingredients


  • 4 slices thick-cut bacon, cut into 1" pieces
  • 2 Tbsp. vegetable oil
  • 1 pound carrots, peeled and cut into 2" lengths, thick pieces halved lengthwise
  • 1 pound parsnips, peeled and cut into 2" lengths, thick pieces halved lengthwise
  • 1 tsp. salt, divided
  • ½ tsp. pepper
  • 1 red onion, cut into 1" dice
  • ¼ cup dry red wine
  • Pinch of ground cinnamon
  • Pinch of cayenne pepper
  • ½ cup whole cranberry sauce
  • ½ cup pecans, roasted and chopped

    Directions


    Active time: 25 minutes
    Total time: 1 hour 30 minutes


    Preheat oven to 350°. In a roasting pan, bake bacon until crisp, 10 minutes. Transfer to paper towel-lined plate. Pour off all but 1 Tbsp. fat and add oil to pan. Add carrots, parsnips and ½ tsp. salt. Toss vegetables to coat, arrange in an even layer, cover with foil and roast on bottom rack until almost tender, 15 minutes. Increase heat to 400°. Uncover and cook until just brown, 15 minutes. Add onion and stir. Roast until browned, 20 minutes. Add wine, cinnamon, cayenne pepper and cranberry sauce, and roast 4 minutes. Stir and season with ½ tsp. each salt and pepper. Stir in bacon and pecans. Transfer to platter and serve.
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