Take-out Tuesday, Roasted Vegetable Salad

the Painted Apron

3 years ago

When it’s just me for dinner,

my go to meal is salad…

I found this bag of vegetables in the frozen section recently

and thought they’d be perfect for an easy dinner salad

Place the frozen vegetables

{or use trimmed and halved fresh Brussels sprouts,

cubed butternut squash and onion quarters}

Chop bacon into small pieces

and put the vegetables on a parchment paper lined baking sheet

Drizzle with a touch of olive oil and season with salt and pepper

Toss around to coat and then spread into a single layer

Top with bacon

Roast for 15 minutes and check,

I found that the bacon that wasn’t touching the vegetables was cooking faster

so I removed the crispy pieces to a paper towel

Sprinkle everything with Parmesan cheese and return to the oven

Continue roasting 5-10 more minutes

until remaining bacon is done, and the vegetables begin to char

Place the vegetables on top of a bowl of lettuce,

or mixed greens, like arugula, kale or spinach

{I was so wishing I had some fresh spinach!}

Garnish with additional Parmesan if desired

and add a mini muffin or 2 on the side

You can add an additional drizzle of olive oil or salad dressing if desired,

but the roasted warm vegetables sort of melt into the greens

and wilt them down into delicious bites

and I was very happy just the way it was

Roasted Vegetable Salad with Bacon & Parmesan

Bacon roasted vegetables top a bowl of salad greens makes a delicious and easy lo-carb meal. Adjust ingredient amounts according to number of servings needed

Course Main Course, Salad, Side Dish

Cuisine American

Keyword 5 minute prep, bacon, Brussels sprouts, butternut squash, hot salad, lo carb, roasted vegetable salad

Prep Time 5

Cook Time 30

Ingredients

halved Brussel sprouts
cubed butternut squash
onions, quartered
bacon
lettuce or mixed greens
olive oil
salt and pepper
grated or shaved Parmesan cheese

Instructions

Line a baking sheet with parchment paper and add sprouts, squash and onions.
Drizzle with olive oil and season with salt and pepper
Toss around to coat and then spread out into an even layer
Cut bacon into small pieces and arrange on and around vegetables
Place baking sheet in a 400 degree oven and roast for 15 minutes, then check and remove any bacon pieces that are done and drain them on paper towels.
Sprinkle with Parmesan cheese and return pan to oven for 5-10 more minutes, until the remaining bacon is done and vegetables begin to char.
Immediately transfer vegetables and bacon to bowl/bowls of salad greens, garnish with additional Parmesan if desired

Notes

Fresh vegetables may take 5-10 minutes longer than frozen vegetables

Baking time will depend on size of vegetables and type of bacon. Check often after the first 15 minutes to make sure your bacon doesn’t get overdone. The bacon not touching vegetables will cook faster than the bacon on the vegetables.

Reduce calories by eliminating bacon if desired

I must stress that fresh vegetables will taste better than frozen ones, but the ease of using the frozen vegetables is a worthwhile time saver. Check the produce section of your store to see if they have freshly prepared cubed butternut squash and Brussels sprouts. Fresh vegetables may take 5-10 minutes longer than frozen ones. Time will depend on size of vegetables, type of bacon and your oven. Check often near the end of cooking time and remove bacon pieces if they cook faster than the vegetables