Roasted Vegetables with Cranberries and Bacon Recipe
Give your classic roasted vegetables a touch of Thanksgiving decadence by adding cranberries and bacon.
Photo: Marshall Troy
Serves 4
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
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.
Ingredients
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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