Skillet Root Vegetables with Bacon
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.
Servings 4
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.