Roasted Vegetables with Cranberries and Bacon Recipe
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.