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Sometimes when I’m chopping up vegetables for a recipe I have a handful (or two) of leftovers.  They either won’t fit in the pan or are just too many for whatever reason.  I like to keep these in a container in the refrigerator and add to them over the following few days.  Add a chopped onion or two, top with bacon and Voila!  A super easy and delicious supper!

This was an especially good treat after an afternoon of picking mullberries.  That’s not dirt on my nails–its mullberry stain.

Bacon Leftovers

Prep time: 5 minutes, Roast/Bake time: 30 minutes,
Total time minutes 35 Serves 6-8

  • 6 cups of cut up vegetables
  • I used leftover vegetables I didn’t need from the last few meals

    • Beets, Broccoli, Cauliflower, Sugar Snap & Snow Peas, Onions (I love onions!) to make about 6 cups

  • 2-4 Tablespoons of oil (I use coconut)
  • 1 lb bacon
  • Place vegetables in (2) 9 x 13 baking pans
  • Drizzle 1-2 Tablespoons of oil onto the vegetables in each pan
  • Mix well & wash hands
  • Peel bacon apart & place on top of vegetables in a single layer
  • Wash hands & place in 425F oven for 25-30 minutes or until bacon is cooked
  • Enjoy!

Recipe by Julie @ Goodfoodconnections.com

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  1. Kris L says:

    I can not wait to try this!!
    Thank You Julie!!

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