top of page



1 Pound of Parsnips
1 Pound of Baby Carrots
1 Pound of Green Beans
2 Tbsp Extra Virgin Oil
1 Package of Uncured Bacon
1/8 Tsp Sea Salt



  • Preheat the oven to 425 degrees Fahrenheit.

  • Line a baking sheet with parchment paper.

  • Clean and peel the parsnips and carrots then cut them into long strips.

  • In a bowl mix the parsnips, baby carrots, green beans, olive oil, sea salt and ground black pepper.

  • Divide the vegetables into 10 bundles and wrap each bundle with a strip of bacon.

  • Bake for 30 minutes or until the vegetables are tender and the bacon is crisp.

  • Serve and enjoy!

bottom of page