Roasted Veggies Bacon And Pan Fried Figs Recipe 435 Food

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

FIG, BACON AND FRISEE SALAD

Steps:

• Put the bacon in a medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon renders its fat and is crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest.
• Add the shallot to the hot skillet and cook, stirring, until softened, another 3 minutes. Turn the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir into the bacon.
• Add the frisee to the bacon mixture and toss to coat with the bacon drippings. Taste, season with salt, if necessary, add a very generous amount of black pepper and toss again. Now add the figs and toss. Transfer to a large platter and serve immediately.

ROASTED VEGGIES, BACON, AND PAN-FRIED FIGS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400° F and line a sheet pan with parchment paper or a silicone mat. Arrange the vegetables in this order: sweet potato, zucchini, beets so that the zucchini doesn't burn. Sprinkle with sea salt. Roast the vegetables 12-15 minutes, carefully flip each section with a spatula and return to the oven. Continue roasting another 12-15 minutes. * Usually my nose tells me when the sweet potatoes are done! Roast the bacon for about 20-25 minutes and remove it from the oven. Once the vegetables are golden in color, give them a final toss, mixing them all together. About five minutes before the time is up, bring 1 TB of rendered bacon fat to medium heat in a cast iron skillet. Add the fig slices and let them heat through caramelize, stirring occasionally. Just for a few minutes. Remove from heat and remove vegetables and bacon from the oven. Divide the vegetables evenly among four plates, wrap bacon slices around the base of each pile of vegetables, and add the fig slices. Serve with a cuppa bone broth and some garlic wilted greens for a balanced breakfast!