Home / Food & Fitness / Bacon Roasted Veggies

Bacon Roasted Veggies

Months ago, before Canadian Bacon and I started on our keto journey, I posted a recipe on this site for perfect steak and roasted veggies.  I thought I had reached the pinnacle of delicious roasted vegetables.  Well, folks, I’m here to tell you that I was wrong.  I was missing an important factor.  How the hell can veggies be the best you’ve ever tasted if you’re roasting them in olive oil because you’re fat conscious?  They can’t be.

No, you need to roast them bitches in pure, unadultered bacon grease.  That is the path to true happiness.  And hell, while you’re at it, why don’t you throw some delicious thick-sliced bacon in there with them?  That sounds like an award-winning combination!

01-15-14-roastedveggiespin

Ingredients

  • 2T bacon grease
  • vegetables of your choice
  • seasonings of your choice

01-15-14-roastedveggies1

Preheat the oven to 400 degrees.

Prepare your veggies.  I almost always use brussels, broccoli, baby carrots, and zucchini.  I know that carrots are higher carb, but I only use a serving and just make sure I have room in my macros that day.  They’re so full of great nutrition (and frankly, I just love the taste) that I don’t want to miss them upon occasion.  I discard the stem off the brussels and split them in half.  I cut the zucchinis into disks or sticks, depending on my mood atm.  I use broccoli florets.

Toss the veggies into a tupperware or storage baggie in which you’ve already deposited a good couple of tablespoonsful of bacon grease.  You, of course, always hoard your bacon grease so you have some on hand.

Add your seasonings of choice.  Just dump them on top.  I use a goodly amount of garlic powder, onion powder, non-MSG seasoning salt, and Mrs. Dash.  You could also throw some actual onions and garlic in there, but that takes more prep and I’m that weird person who likes onion flavor but not onions themselves.  I don’t measure my seasonings, btw – just eyeball it!

01-15-14-roastedveggies3

Shake well to coat all the veggies in a delicious coating of bacon grease and seasonings.  I prefer using a small tupperware like this because I’ve TOTALLY ripped through a gallon sized freezer bag before… it was intense.  And messy.  But your mileage may vary.

Line a baking sheet with foil or parchment paper or something that’ll keep you from having a hot sticky mess, then dump the veggies out onto it.

01-15-14-roastedveggies4

Shake the sheet or use an implement to separate all the veggies so they’re laying flat on the sheet.  At this point, take a couple of strips of thick-sliced bacon and cut them into bite-sized pieces.  Sprinkle those pieces onto the baking sheet, too.

Once the oven is fully heated, throw the pan in there.  You can roast your veggies for 10-15 minutes on each side, depending on how crispy you want them.  I usually go for about 12 minutes.  I set the timer, and once it dings I pull the sheet out  and flip the veggies over with a spatula.  Then I toss it back in for another 12 minutes, so the other side can roast to perfection, also.

Usually after I roast the veggies, I wind up using the oven for steak-baking and my veggies get cool.  If you do something similar, pop them back in under the broiler for about a minute to crisp them back up and heat them thoroughly.  Running them under the broiler for a moment also gives them more color.

01-15-14-roastedveggies5

These are so damn good.  They’re flavored through with bacon, and the small pieces of bacon add a nice crunch too.  They’re a great way to make sure you don’t get scurvy when eating a keto diet… or something :P  The brussels are actually my favorite part, because they get so nicely crispy on the outside while staying tender inside.  If you’ve never tried brussels, I’d say this is a good way to give them a shot!

01-15-14-roastedveggies6

Sorry fellow ketopians, no nutritional statistics this time because your recipes can vary so differently from mine.  I’ll tell you that my helping there came out to around 10g net carbs and 250cal.  And it was worth every damn bite!  My only regret is that I totally forgot the broccoli in this version of it :(

As always, let me know how you like this recipe if you use it!  I guess this is more of a “cooking method” than a recipe, but you know what I mean.  And I’ll follow this one up with my perfect oven roasted steak cooking method later this week, so check back!

Feel free to like my Facebook page or add me to your Google+ circle!  And comments are the best!!

2 comments

  1. Looks good, I think I’m going to try this out tomorrow with brussel sprouts and eggplants. And I totally understand how you feel about onions, don’t feel like you’re the only one.

    • Ooh, let me know how you like it with the eggplant. I haven’t had eggplant in years… thank you for the idea! And thank you for commenting and commiserating about onions :)

I love comments, and read every last one. Talk to me!