SPRING VEGETABLE BUNDLES
WHAT YOU NEED
1 lb of carrots, trimmed and quartered lengthwise, leaving tops attached
I bunch of asparagus, ends trimmed
1 lb parships, trimmed and cut into long spears
1 leek, sliced thinly
1 lb of thick cut bacon
2 tablespoons olive oil
1 tsp. garlic powder
salt + pepper
WHAT TO DO
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large ziploc bag place cut vegetables.
Add olive oil, salt + pepper, garlic powder. Seal and shake. Making sure vegetables are well covered. Set aside for 20-30 minutes or refridgerate and let marinate even over night.
Remove from bag and separate vegetable into bundles. Each bundle having two asparagus, two carrots and two parsnips and a few sprigs of leeks.
Carefully tie each bundle with a piece of bacon. Being careful not to tear bacon strips.
Then place each bundle on parchment lined baking sheet.
Roast in oven for 20-25 minutes, until vegetables are tender and bacon is starting to crisp up.
*makes 10-12 bundles
