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
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