Bacon Wrapped Vegetables with Maple Glaze
Oven Roasted Vegetables with Maple Glaze is finished with a crispy bacon bow! One of our favorite Christmas vegetable dishes. Also great for Thanksgiving!
Ingredients
- 1 pound carrots trimmed and quartered lengthwise
- 1 pound parsnips trimmed and peeled, then cut into long spears
- 1 pound asparagus tough ends trimmed
- 8 slices thick cut bacon
- to taste salt
- to taste pepper
- 1/4 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
- Separate the vegetables into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears in each bundle. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
- Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together.
- After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.
Notes
Oven Roasted Vegetables with Maple Glaze is finished with a crispy bacon bow! One of our favorite Christmas vegetable dishes. Also great for Thanksgiving!