If you had to pick one word to sum up your weekend, what would you choose? This should come as no surprise that my one word would be d-e-l-i-c-i-o-u-s! I swear, I really have other hobbies that don't involve eating, but they aren't nearly as fun to discuss. There was a home-cooked Friday night dinner, the oh-how-I've-missed-for-much-too-long fabulous spread of the Hanlon tailgate (thank you!), a mini pumpkin pie Blizzard from Dairy Queen, and a cozy Sunday night dinner with baked penne and chocolate cake. Hey, I even made time to cheer on Pitt (wooo win!) and saw Wall Street: Money Never Sleeps -- very good!
After typing out just what I ate this weekend, I thought I'd share a slightly healthier dish I whipped up last weekend. A warm dinner perfect for a rainy night, full of fresh produce to up my (mental) vegetable intake. Because, as everyone knows, it's the thought that counts, right? :)
There were such gorgeous displays of produce at the grocery store, so I picked up some humble zucchini squash and potatoes:
And bacon was on sale, too. Why not a huge plate of garlic roasted veggies with some crumbled bacon for extra zing? Sounds good to me. This was so mind-numbingly easy and unbelievably delicious! The squash and sweet potato were, well, sweet. The garlic gave the whole dish such subtle flavor, really kicking the plain vegetables up a notch, with a salty punch. Oh my heavens, and the bacon drippings? They
I can hardly call this a recipe, so I'll share the "step by step" so you, too, can make this fab dinner for yourself. What I made made two huge plates (aka meals) for me and then a side serving for a later lunch.
Roasted Vegetables with Bacon
- Preheat oven to 425F.
- Cut 4 slices of bacon in half and cook in a skillet a few minutes on each side.
- Place cooked pieces on a paper towel-lined plate to drain. Reserve 1-2 tablespoons of bacon fat.
- Rinse and chop vegetables of your choice -- I used potatoes, yams, and yellow and zucchini squash. Keep the pieces similar in size so that they cook evenly.
- Divide veggies among two rimmed baking sheets.
- For each tray, I drizzled 1 Tablespoon of bacon drippings and a dribble of olive oil. Sprinkle with ground black pepper and garlic salt. Toss to coat evenly.
- Bake for 30 minutes, stirring halfway through, until vegetables begin to get a golden crust and shrivel slightly.
- Crumble bacon and toss with veggies.
- Serve and enjoy!