Name: Roasted Beets and Brussels Sprouts with Bacon
Ingredients: ½- pound bacon; 1 ½- pounds beets; 1 ½- pounds Brussels sprouts 5 teaspoons minced garlic; 1 tablespoon dried thyme 1 teaspoon coarse sea salt; ¼- teaspoon ground black pepper; 1 ½- tablespoons aged balsamic vinegar

Roasted Beets and Brussels Sprouts with Bacon

Ingredients

½- pound bacon
1 ½- pounds beets
1 ½- pounds Brussels sprouts 5 teaspoons minced garlic
1 tablespoon dried thyme 1 teaspoon coarse sea salt
¼- teaspoon ground black pepper
1 ½- tablespoons aged balsamic vinegar

Instructions

Preheat oven to 350F.
Arrange slices of bacon on a lipped baking sheet lined with parchment paper and bake for about 20 minutes in the oven until crispy. When done, remove bacon with tongs and set aside on a plate.
Peel and cube the beets.
Remove outer leaves of Brussels sprouts and quarter.
Mince the garlic.
Add in the beets, Brussels sprouts and garlic to the bacon fat and gently combine to coat veggies.
Sprinkle with dried thyme, salt, and pepper.
The veggies should be in a single layer - not touching the sided of the baking sheet. If necessary, prepare in batches.
Roast for about 45 minutes until everything has caramelized slightly.
Transfer beets and Brussels sprouts to a large bowl. Crumble the cooled bacon and add it to the veggies. Toss with balsamic vinegar to taste and serve.