Bacon-Roasted Roots

• 4 slices thick-cut bacon
• 1 lb parsnip, chopped
• 1 lb carrot, chopped
• 1 small red onion, chopped
• 14 cup fresh parsley, chopped
• 1 tablespoon sherry wine vinegar

1. Cook bacon in large skillet over medium heat.
2. Drain on paper towels.
3. Pour off all but 2 tbsp fat in skillet.
4. Add vegetables; toss to coat.
5. Spread vegetables on a baking sheet and roast at 425F, stirring once, until tender, about 30 minutes.
6. Toss with crumbled bacon, parsley, and vinegar.

bacon, carrot, red onion, fresh parsley, sherry wine vinegar

Taken from www.food.com/recipe/bacon-roasted-roots-474288 (may not work)