Casseroles/ Gluten Free Recipes/ Vegetable Sides/ Vegetarian Recipes

Oven-Roasted Brussels Sprouts, Carrots, Broccoli and Italian Bacon

Brussels sprouts, fresh chopped carrots, and fresh broccoli are tossed together with chopped onions, extra virgin olive oil, and pancetta, then oven-roasted for about 35 minutes until the vegetables are tender and softened.  A simple vegetable casserole that is very light, easy to make, and big on flavor.  Delish!

Recently, my daughter has been asking me to make her only paleo dishes.  Really?  Paleo?  What’s that?  I only heard about “the Paleo diet” a while back on an episode of Doctor Oz.  I found out Paleo means eating the same way during cave times. What? Basically, you can only eat meats, fish, nuts, leafy greens, veggies, seasonal fruits and seeds. That’s it.

That means, saying NO to pastas, breads, rice, all dairy products, and her favorite things like granola bars, potato chips and chocolate.  I said, realistically, I don’t think that’s going to sit well with your father.  Then, she just looked at me with those bright blue puppy-like eyes. OK, so I told her I will try a dish.

Surprisingly, because this is a very simple vegetable casserole, and nothing fancy, it really turned out to be fantastic! Not to mention, relatively easy because all the vegetables are roasted together. NO cream or any cheese added. The Italian bacon added, known as pancetta, slowly bakes into a crispy salty bacon, giving the veggies a ton of flavor. 

IF you don’t have pancetta, don’t worry. You can substitute with prosciutto or any lean bacon; either one will add smoky flavors to the vegetables. Since my daughter loved it, she now calls it her favorite “new” veggie dish.

We’d like to think this is our version of a Paleo casserole dish, maybe because it’s non-dairy and gluten-free?  I’m not sure. Regardless, it’s definitely big on flavor.

Whether this is really paleo or not, it doesn’t matter to me, as long as my daughter enjoys this, and knowing she’s eating her vegetables- makes me happy!

Enjoy!

Oven-Roasted Brussels Sprouts, Carrots, Broccoli and Italian Bacon

  • 1 basket Brussels sprouts- stems removed, sliced in halves
  • 1 small head of broccoli- peeled skins, cut into chunks
  • 2 yellow onions -chopped
  • 6 carrots -peeled, chopped
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. sea salt
  • 2 tsp. garlic powder
  • 4 Tbsp. extra-virgin olive oil – divided
  • 4 slices of pancetta- chopped 

Preheat oven to 375 degrees.
In a large baking or roasting pan. Drizzle one tablespoon of olive oil on the bottom of the pan.  As you chopped each vegetable, scatter them in the prepared baking pan.
Drizzle on top with the remaining extra-virgin olive oil and scatter with the seasonings. Scatter pieces of pancetta over the top and place into the preheated oven.

 

Bake for 20 minutes. Remove from oven and turn veggies over once. Return to oven and continue to bake for additional 15 minutes. Taste and adjust the salt, if needed. Remove and serve.

Serves 6

 

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17 Comments

  • Reply
    Dan from Platter Talk
    April 28, 2014 at 5:16 pm

    Love it all! And so beautiful! I can only imagine how great this veggie casserole tasted. Lovely idea!!

    • Reply
      annaliz
      April 29, 2014 at 9:29 pm

      Thanks Dan, you're a sweetie!

  • Reply
    CQUEK
    April 29, 2014 at 7:13 am

    oh yes i love to try out your recipe, thanks for sharing.

  • Reply
    Tricia @ Saving room for dessert
    April 29, 2014 at 11:56 am

    We oven roast vegetables several times a week but I never thought of this combination – which looks wonderful. We planted some brussels sprouts in our garden and can't wait to see what happens. Lovely recipe and good for your daughter to explore other ways of eating. We eat very few carbs anymore but when we do – we love to make it special. The colors are wonderful!

    • Reply
      annaliz
      April 29, 2014 at 9:32 pm

      Hi Tricia your garden sounds wonderful! Thank you, I am sure you will love this dish as much as we do. Enjoy! Have a great day!

  • Reply
    Mary Callan
    April 29, 2014 at 6:16 pm

    Oh YUM! I would be so happy with a bowl full of these and nothing else!
    Mary

    • Reply
      annaliz
      April 29, 2014 at 9:35 pm

      Me too Mary! Perfect for a light dinner ! Or meatless Mondays !! Have a great evening!

  • Reply
    nancy at good food matters
    April 29, 2014 at 10:00 pm

    I haven't jumped on the paleo bandwagon, as I would miss my grains. But your oven-roasted veggies, with or with pancetta, would make a satisfying meal in itself.

    • Reply
      annaliz
      April 29, 2014 at 10:09 pm

      Hi Nancy! Thank you ! And we agree, the paleo is very difficult to stay on it- but eating paleo twice or three times might not be too bad.

  • Reply
    Joanne
    April 30, 2014 at 11:10 am

    As a vegetarian, I couldn't eat paleo full time but it is fun to sneak in a dish here and there! Sounds like a great casserole!

  • Reply
    SavoringTime in the Kitchen
    May 2, 2014 at 3:43 pm

    Roasted veggies are my favorite! A lovely combination with the prosciutto.

  • Reply
    Sue/the view from great island
    January 28, 2015 at 8:50 pm

    This sounds wonderful, I'd put a fried egg on it and call it dinner!

    • Reply
      annaliz
      January 29, 2015 at 1:42 am

      Yum! that sounds amazing Sue – genius idea for a meatless dinner!

  • Reply
    Betty
    January 29, 2015 at 5:26 am

    Paleo or not, I love these roasted veggies!

    • Reply
      annaliz
      February 7, 2015 at 2:34 am

      Thank you Betty!

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