6-12radishes or salad turnipstrimmed and cut in bite-sized pieces
4slicesbaconsee note
salt pepper to taste
chopped parsley for garnishoptional
Instructions
Fry the bacon until crisp (see note). Remove the bacon and reserve. Pour off some of the bacon grease, leaving a couple tablespoons in the pan for the pan roasting.
Toss the vegetable pieces in the bacon fat until well coated. Sprinkle with salt and pepper. Place the pan on medium to medium high and cook, stirring occasionally until golden brown, about 15 minutes.
Remove vegetables to a serving bowl. Crumble the reserved bacon and sprinkle on top. Add chopped parsley if desired.
Notes
To make this really quick, you can use the pre-cooked packaged crumbled bacon and skip the bacon frying step. Just pan roast in butter or oil, then sprinkle with a couple tablespoons bacon bits at the end.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.