SPRING VEGETABLE BUNDLES

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WHAT YOU NEED


  • 1 lb of carrots, trimmed and quartered lengthwise, leaving tops attached
  • I bunch of asparagus, ends trimmed
  • 1 lb parships, trimmed and cut into long spears 
  • 1 leek, sliced thinly
  • 1 lb of thick cut bacon
  • 2 tablespoons olive oil
  • 1 tsp. garlic powder
  • salt + pepper 

WHAT TO DO 


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 
  2. In a large ziploc bag place cut vegetables.
  3. Add olive oil, salt + pepper, garlic powder. Seal and shake. Making sure vegetables are well covered. Set aside for 20-30 minutes or refridgerate and let marinate even over night.
  4. Remove from bag and separate vegetable into bundles. Each bundle having two asparagus, two carrots and two parsnips and a few sprigs of leeks. 
  5. Carefully tie each bundle with a piece of bacon. Being careful not to tear bacon strips. 
  6. Then place each bundle on parchment lined baking sheet. 
  7. Roast in oven for 20-25 minutes, until vegetables are tender and bacon is starting to crisp up. 

*makes 10-12 bundles 

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