Serves 8
| 1/2 | pound bacon (about 8 slices), cut into 1/2-inch pieces |
| 2 | celery roots, peeled and cut into 1/2-inch dice |
| 2 | sweet potatoes, peeled and cut into 1/2-inch dice |
| 1 | rutabaga, peeled and cut into 1/2-inch dice |
| 3 | parsnips, cut into 1/2-inch dice |
| 2 | red onions, cut into 1/2-inch dice |
| 1/4 | cup olive oil |
| 2 | tablespoons chopped fresh rosemary |
| 2 | tablespoons chopped fresh thyme |
| Salt and pepper, to taste |
1. Set the oven at 350 degrees. Have on hand 2 rimmed baking sheets.
2. In a large skillet over medium heat, cook the bacon for 10 minutes, turning often, until it is slightly rendered; it should not be golden. Remove from the pan. Discard the bacon fat.
3. In a large bowl, combine the celery roots, sweet potatoes, rutabaga, parsnips, and onions. Add the bacon, olive oil, rosemary, thyme, salt, and pepper. Toss well and divide the mixture between the 2 sheets.
4. Roast for 40 minutes or until the vegetables are tender and golden.
Adapted from the Red Lion Inn 
© Copyright 2010 Globe Newspaper Company.
