|1/2||pound bacon (about 8 slices), cut into 1/2-inch pieces|
|2||celery roots, peeled and cut into 1/2-inch dice|
|2||sweet potatoes, peeled and cut into 1/2-inch dice|
|1||rutabaga, peeled and cut into 1/2-inch dice|
|3||parsnips, cut into 1/2-inch dice|
|2||red onions, cut into 1/2-inch dice|
|1/4||cup olive oil|
|2||tablespoons chopped fresh rosemary|
|2||tablespoons chopped fresh thyme|
|Salt and pepper, to taste|
1. Set the oven at 350 degrees. Have on hand 2 rimmed baking sheets.
2. In a large skillet over medium heat, cook the bacon for 10 minutes, turning often, until it is slightly rendered; it should not be golden. Remove from the pan. Discard the bacon fat.
3. In a large bowl, combine the celery roots, sweet potatoes, rutabaga, parsnips, and onions. Add the bacon, olive oil, rosemary, thyme, salt, and pepper. Toss well and divide the mixture between the 2 sheets.
4. Roast for 40 minutes or until the vegetables are tender and golden.
Adapted from the Red Lion Inn