Roasted Vegetables with Mustard Seeds and Bacon

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roasted vegetables with mustard seeds and bacon in a baking pan

Last week I pulled the first turnips and beets of the season out of our vegetable garden and since my go-to recipe for root vegetables is to roast them that’s what I did but this time I added a few embellishments. One of them was bacon and the other two a sprinkling of crushed yellow mustard seeds and a smattering of fresh thyme leaves. It turned out beautifully. The bacon provided enough fat and salt, so there wasn’t any need for oil or seasoning.

I simply tossed the raw vegetables with the bacon and the mustard seeds, put them in the oven and 45 minutes later we had a complete and very delicious main course on the table. For days when you want or need a hands-off meal this one’s perfect. :)

More delicious roasted vegetable recipes:

roasted vegetables with mustard seeds and bacon in a baking pan
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5 from 3 votes

Roasted Vegetables with Mustard Seeds and Bacon

An easy and almost completely hands-off main course of roasted vegetables with mustard seeds and bacon.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: mustard seeds, roasted vegetables
Servings: 2
Calories: 440kcal

Ingredients:

  • 3 slices bacon, cut into 1-inch pieces
  • 2 turnips, peeled and cut into 2-inch chunks
  • 3 carrots, sliced in half and cut into 2-inch chunks
  • 1 red onion, peeled and cut into 2-inch chunks
  • 1 beet, peeled and cut into 2-inch chunks
  • 2 red potatoes, cut into 2-inch chunks
  • 1/2 green bell pepper, cut into 2-inch chunks
  • 2 teaspoons yellow mustard seeds, crushed
  • 1 tablespoon fresh thyme leaves

Instructions:

  • Heat the oven to 400 degrees F.
  • Toss bacon, vegetables and mustard seeds and add to a roasting pan.
  • Roast until tender (40 – 50 minutes).
  • Sprinkle with the thyme leaves.

Nutrition

Calories: 440kcal

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roasted vegetables with mustard seeds and bacon

10 comments

  1. Louise | Cygnet Kitchen says:

    There a few thing more satisfying that cooking vegetables that you have grow yourself. Unfortunately all I have managed in my little courtyard garden are herbs, rhubarb and tomatoes this year so I envy you Nicole! I love roasted veg, I usually put cumin and chilli with mine, but I’ll definitely be trying your bacon version (I guess you could also use cubes of smoked pancetta instead) x

    • Nicole B. says:

      I so agree!! I love growing and eating my own food. My favorite is to go into the garden early in the morning, clip some spinach leaves and make a spinach omelet for breakfast, so cool. :)

  2. Kevin | KevinIsCooking says:

    How cool to have a garden that your dogs don’t dig up and eat. Yes, they even ate my 6 jalapeno plants!
    This looks yum, we roast veggies all the time, too. Try a sprinkling of fennel seeds next time, it’s fantastic. Love the colors in the photo, too, beautiful.

    • Nicole B. says:

      Omg, your cute dogs eat your garden and are so adorable that you can’t get mad at them? That’s funny! Our little kitty goes in the garden and just sniffs all the plants, then sits on the rim of the beds and watches me weed with a puzzled look on her face. I’ve tried to explain it to her but I think she thinks I am hunting for moles. :) Will try fennel seeds next time, the next round of turnips is already ready!

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