Oven Roasted Bacon Beets Food

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

OVEN ROASTED BACON & BEETS RECIPE

Steps:

• Heat oven to 425°F.
• Place vegetables in foil-lined rimmed baking sheet sprayed with cooking spray.
• Bake 45 to 50 min. or until tender. Remove from oven; cool slightly.
• Transfer vegetables to large bowl. Add dressing; toss to coat. Top with bacon.

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

OVEN-BAKED BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place bacon slices one next to the other on the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

KALE WITH ROASTED BEETS AND BACON

Steps:

• Preheat the oven to 425 degrees F.
• Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
• In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
• Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

ROASTED BABY BEETS

Steps:

• Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

BAKED BACON (OVEN FRIED BACON)

Steps:

• Oil not needed, only for a second ingredient so it would post.
• Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.
• Bake 375 degrees without turning 20-25 minutes (depending on thickness) until bacon is slightly crisp.
• I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.
• Watch closely.
• DO NOT OVERCOOK.
• Drain or skim off excess fat at needed.
• Drain thoroughly on paper towels.
• For those with a convection oven use 325 degrees 20-25 minutes.
• The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.

OVEN-ROASTED BEETS AND GARLIC (WW)

Steps:

• Preheat oven to 375.
• Toss together beets, garlic, 1 1/2 teaspoons of thyme, and the oil in a 9x13 inch baking pan.
• Drizzle with orange juice.
• Cover baking dish with foil, roast until beets are almost tender when pierced with a knife, about 45 minutes.
• Remove foil and sprinkle beets with remaining 1 1/2 teaspoons thyme. Roast until beets are tender, about 10 minutes longer.

BAREFOOT CONTESSA'S OVEN ROASTED BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place a sheet of parchment paper on a sheet pan.
• Lay the bacon on top of the parchment paper.
• Bake for 15 to 20 minutes until the bacon is really crispy.
• Drain on paper towels and serve.