Roasted Root Vegetables With Brussels Sprouts and Bacon

About: I like to cook and I blog about it. I love to garden and everything about it. I like listening to NPR and watching cooking shows. I have two sons. The oldest I put in collage and he is a Medical Assistant.

Intro: Roasted Root Vegetables With Brussels Sprouts and Bacon

When roasting vegetables I just love how it draws out all of the natural sugars and creates a crispy outside and a tender inside.

Some vegetables need a little cooking to break down enzymes that would otherwise prevent our digestive system from obtaining the vegetables nutrients, like Brussels sprouts among many others.

Other vegetables do just fine eating them raw, though when cooked, they are more flavorful, like carrots, and sweet potatoes among others.

Talking about potatoes, baby potatoes are great for roasting because they are not as starchy, and they can even add some color to a roasted vegetable dish. It is better to either roast or steam the vegetables.

Cooking them in water should only be done for 3 minutes or less, so as not to kill any nutrients. Even though vegetables are roasted in a 350 to 400 degree oven for about 35 minutes depending on the vegetables being used, the micro-nutrients are never fully destroyed as the internal temperature of the vegetable reaches only about 150 to 165 degrees.

Adding dried herbs like rosemary that has a pine lemony flavor, also has a concentrated flavor and will not burn while roasting, where as fresh herbs would burn in a 350 to a 400 degree oven. Be careful with oregano though, as it has a pungent earthy flavor, and can be over powering if to much is added.

It most cooking when add salt to meat or vegetables while being cooked can make them tough, but no so when using salt in its natural form, such as Himalayan salt or sea salt. These two salts do not only have sodium, but also other trace minerals naturally found in salt rock mines, or ocean salt. Let’s get to cooking, and enjoy the video on how to prepare Roasted Root Vegetables with Brussels sprouts and Bacon.

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    4 Discussions

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    PaganRaven

    3 years ago on Introduction

    Mmmm! My family loves root vegetables! My husband is originally from Sweden and they cook a combination of root veggies in many ways but the most common is what translates to "root mush". Potatoes, carrots and rutabaga (or turnips) boiled together then mashed with the stock of some salty ham or pork leg added. And of course, some of the meat. It's like zen! We have a 2 yr old granddaughter who loves broccoli and we've been trying to think of a way to get her to try brussel sprouts - this is a very good idea! As we all know, everything is better with bacon on it! I'm definitely hungry now. Thank you.