This super quick, healthy, grain free dinner is so tasty, and smells amazing while it's roasting. I've been making it a couple of times a week lately, with all variety of vegetables. It's a great way to make any vegetables palatable to my children. They LOVE this meal!
I use half of a pack of nitrate-free bacon, so each package makes two meals, and each time I make it I use whatever vegetables will roast up nicely together. Tonight, it's asparagus & mushrooms! Other great combos I've made include broccoli & garlic, cauliflower & carrots, and potato & onion.
First, chop the bacon. I generally prefer using scissors for meat; they're just easy to handle and then there's no cutting board to wash. Using half the bacon from a 1 lb package, separate the slices just so they're not stuck together, then bundle them and cut into 1/2" pieces, directly into a deep baking dish. Mine is about 8" x 13" x 2". Break up any clumps a bit so the bacon is spread evenly.
Bake in a 375 degree oven while you prep the veggies. If you're partial to crispy bacon, you might want to let the bacon brown just a bit before you add the vegetables, since the asparagus & mushrooms will cook relatively quickly. If you're using potatoes, they will need to cook just about as long as the bacon.
Remove the ends from 1 lb of asparagus. Instead of using a knife, you can hold each stalk with two hands and snap the bottom off. It should break off the tough ends at just the right place. Chop the stalks into about 1" lengths.
Quarter one 6 oz tub of mushrooms. Use portabellas, button, or whatever mushrooms you prefer. Add all the sliced veggies to the bacon, and stir to combine.
Bake for about 10 minutes, until your veggies are tender. Stir a couple of times during cooking so it cooks evenly and the flavors mix. There won't be any leftovers ;)
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Roasted Asparagus With Mushrooms & Bacon
4/ 5Oleh Mellow