Roasted Parsnips + Carrots with Bacon Vinaigrette


So about these parsnips and carrots...we made them ages ago!

I was cleaning up my desktop, full of screenshots and lots of photos that I will put off organizing for another month, and oops. I stumbled upon this post and realized it got lost in the mix. We were playing around with lots of small plate ideas closer to Thanksgiving and this was one I was most excited about.  It's the best time of year for roasted veggies, and it's always a good time for bacon. The recipe portion works well if you're feeding a few people, and would go great on the side of a wintery meal. The bacon vinaigrette is to die for, and I was about ready to put it on everything after the parsnips were gone. 

It is January, and I know that means we're all upping our juice and salad intake still, but this will be here for when your willpower is gone and you just really need some bacon in your life. Don't worry, your juice cleanse will still be there afterwards.

Roasted Parsnips + Carrots with Bacon Vinaigrette
serves 2-4

4 medium parsnips, washed thoroughly not peeled
4 medium carrots, washed thoroughly not peeled
1/2 large onion, diced
1/4 cup cider vinegar
1 tbs olive oil
1 tbs mustard seed
3 oz bacon, diced (3 slices)
1/2 tbs dark brown sugar
salt and pepper to taste

Preheat oven to 425°. While preheating, bring vinegar, 2tbs water, and mustard seeds to a simmer in a small saucepan. Cook for approximately 20 minutes. Drain seeds, save cooking liquid and set aside to cool. Toss carrots and parsnips with olive oil and season generously with salt and pepper. Roast on a baking sheet for approximately 10 minutes, toss and roast for another 10 minutes.

Meanwhile, in a large skillet over low heat, cook bacon until fat beings to render, about 5 minutes. Add onion, increase heat to medium high and cook until softened, about 10 minutes. Add mustard seeds and cook until fragrant, about a minute. Turn off heat and add reserved cooking liquid and brown sugar. Season to taste with salt and pepper.

Remove parsnips and carrots from oven. Serve with vinaigrette on the side.