Page 9 - 2019TOHCookbook

WONG | FOXBOROUGH, MA | SERVES 10
This was our first vegetable side dish for roasted lamb on Easter, the salty and sweet combination was a hit. The recipe has stayed in the family since then.
INGREDIENTS
1⁄2 lb. carrots or 1⁄2 lb. parsnips, trimmed and quartered lengthwise
1 lb. yellow sweet potatoes, trimmed and peeled, then cut into long spears
1 lb. asparagus, tough ends trimmed 8 slices thick cut bacon
Salt and pepper
INSTRUCTIONS
MAPLE GLAZE
1⁄4 cup pure maple syrup
1 tbsp. apple cider vinegar 1⁄4 tsp. ground cumin
1⁄4 tsp. ground ginger
1⁄4 tsp. salt
1. Preheat the oven to 450˚ F and line a rimmed baking sheet with foil or parchment paper.
Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
2. Separate the veggies into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears.
3. Wrap each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
4. Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together.
5. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.
5
BACON WRAPPED ROASTED VEGETABLES WITH MAPLE GLAZE