Save This inviting dish features a medley of roasted sweet potatoes, carrots, parsnip, and red onion, all coated in olive oil and warm smoked paprika. Crispy bacon pieces are roasted alongside to add a smoky depth. Finished with fresh parsley, it offers a balanced blend of textures and savory flavors ideal for cozy meals or outdoor gatherings.
Preparation is straightforward: toss the vegetables and seasonings together, layer with bacon, then roast until tender and caramelized. This gluten- and dairy-free dish suits paleo preferences and serves well as a hearty side for various mains.
Last winter during that snowstorm that kept us inside for days, I threw together whatever root vegetables were lingering in the crisper drawer with some bacon I'd frozen weeks earlier. The smell that filled the kitchen was incredible, like something you'd expect from a fireplace, not my dinged up apartment oven. My roommate stuck her head in and asked if I'd secretly become a chef. That's when I knew this accidental combination was something special.
I made this for my dad's birthday dinner when I was first learning to cook without grains. He's a pretty traditional guy, suspicious of anything called paleo. But he went back for thirds and asked for the recipe before he even finished his plate. Now he requests it every time he visits, which is basically the highest compliment I've ever received.
Ingredients
- Sweet potatoes: These get caramelized edges that are practically candy, and they hold their shape better than white potatoes during roasting
- Carrots and parsnip: The parsnip adds this subtle sweetness that balances the smoky paprika, while carrots bring natural sweetness
- Red onion: Cut into wedges so some layers stay slightly crisp while others melt into sweetness
- Thick cut bacon: Thin bacon burns before vegetables finish cooking, so get the good stuff that will render slowly and stay chewy crispy
- Smoked paprika: This is the secret ingredient that makes the whole dish taste like it was cooked over a real fire
- Fresh parsley: Don't skip this because it cuts through the richness and makes everything taste brighter
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper, which makes cleanup so much easier
- Coat everything well:
- Toss all the vegetables with olive oil and spices in a large bowl until every piece is evenly coated
- Arrange and add bacon:
- Spread vegetables in a single layer and scatter bacon pieces over the top so the fat renders down onto everything
- Roast until caramelized:
- Cook for 35 to 40 minutes, stirring halfway through, until vegetables are tender and edges are browned
- Finish with herbs:
- Sprinkle with fresh parsley and toss gently before serving warm
Save This dish became my go to for potlucks after it disappeared first at every gathering I brought it to. There's something about the combination of sweet roasted vegetables and smoky bacon that makes people feel comforted and taken care of, like a hug in food form.
Choosing the Best Vegetables
I've learned through many failed batches that uniformly sized cubes make all the difference. When some pieces are tiny and others huge, you end up with some burnt to a crisp while others are still raw in the center. Take the extra two minutes to cut everything roughly the same size.
Making It Your Own
Sometimes I'll add diced butternut squash or Brussels sprouts if that's what I have on hand. The beauty of this recipe is that it's more of a template than a strict set of rules, so use whatever hearty vegetables speak to you at the market.
Serving Suggestions
This pairs beautifully with grilled chicken, roasted pork loin, or even just on its own for a light dinner. The smoky flavors make it feel substantial enough to stand alone when you're not very hungry but still want something satisfying.
- Try a splash of balsamic vinegar right before serving for a tangy contrast
- Add toasted pecans in the last five minutes for extra crunch
- Double the recipe because leftovers reheat beautifully for breakfast
Save There's something deeply satisfying about a dish that tastes like you put in way more effort than you actually did.
Recipe FAQs
- → What vegetables are ideal for this dish?
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Sweet potatoes, carrots, parsnip, and red onion create a balanced mix of sweetness and earthiness perfect for roasting.
- → Can I substitute the bacon for another protein?
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Yes, turkey bacon offers a lighter alternative while maintaining a smoky flavor.
- → How do I enhance smokiness besides using smoked paprika?
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Adding a pinch of chipotle powder deepens the smoky profile without overpowering the natural flavors.
- → What’s the best cooking temperature and time for roasting?
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Roast at 425°F (220°C) for 35 to 40 minutes, stirring halfway to ensure even caramelization and crispiness.
- → Is this dish suitable for gluten- and dairy-free diets?
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Yes, all ingredients used are free from gluten and dairy, aligning well with paleo dietary requirements.
