Roasted vegetables are one of the most versatile foods you can make throughout the year, but especially in winter, when pickings are slim. This recipe, from Dave Asprey's new
Bulletproof: The Cookbook, is a terrific way to eat fresh veggies, since it will be delicious no matter what's in season, from sweet potatoes to carrots to parsnips to broccoli. The trick: Start with thick-cut bacon. Just two slices add the perfect salty and smoky element—and turn a potentially humdrum side into one with rich flavor.
Get the recipe: Winter Vegetable Salad
