Bacon-Roasted Roots

This is a Rachel Ray Everyday recipe. It sounded like a good way to get in the daily allotment of veggies!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  slices  thick-cut bacon
• 1  lb parsnip, chopped
• 1  lb carrot, chopped
• 1  small red onion, chopped
• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon sherry wine vinegar

Directions

1. Cook bacon in large skillet over medium heat. Drain on paper towels.
2. Pour off all but 2 tbsp fat in skillet. Add vegetables; toss to coat.
3. Spread vegetables on a baking sheet and roast at 425F, stirring once, until tender, about 30 minutes.
4. Toss with crumbled bacon, parsley, and vinegar.