Looking for an easy winter side dish? This Skillet Root Vegetables with Bacon recipe is a comforting, one pan dish made with creamer potatoes, carrots, turnips, and fresh rosemary. It's hearty and full of cozy flavor.
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It’s been cold here in Jersey. Brutally cold. And as someone who usually loves winter, I’ll admit that I’m already counting down the days until spring this year. Still, I’m trying to embrace the good parts of the season. The list may be shorter than usual, but it does include one major perk - winter produce. It’s easy to assume winter doesn’t offer much when it comes to fresh vegetables, but this is actually the time when root veggies are at their best.
Cold earth and frost can make vegetables like carrots even sweeter - I’m slightly regretting not leaving them in the garden (not that I’d be able to pull them from frozen soil anyway). Luckily, winter makes it easy to find great tasting carrots, along with other seasonal staples like turnips and potatoes. Together, they’re the perfect combination for a cozy, flavorful skillet side dish.
This skillet recipe combines carrots, turnips, and creamer potatoes with onion, garlic, and bacon. The bacon fat helps caramelize the vegetables while fresh rosemary adds a deeper, earthier flavor to the dish. It all cooks together in one pan making it an easy weeknight side dish with minimal prep and minimal cleanup.
Skillet Root Vegetables with Bacon
This recipe is super versatile as well. It makes a hearty, winter side dish that pairs perfectly with chicken or pork. It's also great for meal-prepping. And if you want to start your day with a cozy meal, it can also be turned into a delicious breakfast hash. Just add a fried egg and a sprinkle of shredded cheese on top and enjoy.
Let's start this easy skillet side dish by heating a skillet over medium heat. Add chopped bacon and cook about 10 minutes, or until it's crispy. Remove the bacon from the pan and set it aside on a paper towel to drain. Keep the rendered fat in the pan though. We're going to cook the rest of the veggies in it.
Add halved creamer potatoes to the skillet, cut-side-down, and leave them undisturbed for about 5 or 6 minutes. Flip them over and cook another 3-4 minutes. The potatoes should be golden brown and softened. Then, remove the potatoes from the pan and set aside.
Add turnips and carrots to the skillet, tossing them in the remaining bacon fat. Season with salt and pepper and cook them about 8 minutes. Once the veggies begin to soften, add the onion to the pan and cook another 3-4 minutes.
Now, we can add the potatoes back into the skillet and add the garlic and rosemary. Stir to combine everything and cook about 2-3 minutes longer. The veggies should be fragrant and fork tender. If you find that the pan is dry while cooking, add olive oil.
Place the bacon back into the skillet and stir. Serve the skillet with a sprinkle of sea salt on top and balsamic glaze, if desired.
Skillet Root Vegetables with Bacon
Equipment
- 1 large skillet
Ingredients
- 4 slices bacon chopped
- 1 lb. creamer potatoes halved
- 2 carrots peeled and diced
- 2 small turnips peeled and diced
- 1/2 small yellow onion diced
- 2 cloves garlic minced or grated
- 1-2 tbsps. olive oil if needed
- 1 tsp. fresh rosemary finely chopped
- Salt and pepper to taste
Instructions
- Heat a large skillet, preferably cast iron, over medium heat. Add bacon and cook until crispy, about 7-10 minutes. Remove from skillet and set aside on a paper towel to drain. Leave rendered fat in skillet.
- Add potatoes cut-side-down to the skillet. Cook 5-6 minutes until golden brown. Flip potatoes and cook another 3-4 minutes. Remove potatoes and set aside.
- Add turnips and carrots to the skillet. Toss them in the bacon fat and season with salt and pepper. Cook about 8 minutes, turning occasionally, until they start to soften. Add onion and cook another 3-4 minutes.
- Add the potatoes back to the skillet. Add the garlic, rosemary, and stir to combine. Cook 2-3 minutes, until fragrant, and vegetables are fork tender. If necessary, add olive oil.
- Stir in the bacon. Then, serve with a sprinkle of sea salt on top and balsamic glaze, if desired.
Even though I am ready and anxious to wrap up this winter, I'm going to enjoy what's left of cold-weather cooking with comforting side dishes like this recipe. It's an easy and satisfying way to make the most of seasonal produce. Serve it alongside your favorite winter meals.
Did you make this Skillet Root Vegetables with Bacon recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
