Thick-cut whisky apple bacon crisps into a smoky-sweet anchor for tender root vegetables roasted until caramelized. The bacon fat renders into the vegetables, coating them with bacon-whisky flavor and saving you time from making a separate pan.

Serves 2. 35 minutes, 10 at the stove.

About 650 calories a serving, 41 g protein, 43 g carbohydrate, 37 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Cut 6 slices of whisky apple bacon into 2-inch pieces and scatter them on a sheet pan with 1 pound of carrots cut into 1-inch chunks and 1 pound of Brussels sprouts halved. Toss everything together with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Slide the pan into the oven and roast until the bacon is crisp and the vegetables are tender and caramelized at the edges, about 25 minutes. Stir the vegetables halfway through so they brown evenly on all sides.25 min

Note Swap Brussels sprouts for wedges of red cabbage or add both. Leftovers keep three days in the fridge and are good cold or reheated gently. Serve with bread to soak up the bacon fat and whisky apple juice pooled on the pan.