Roasted Root Veg with Warm Bacon-Herb-Vinaigrette

Voorbereiding

Colorful rounds of simply roasted sweet potato, carrot, and parsnip are instantly elevated by a rich bacon dressing spiked with garlic, thyme, and rosemary. Quick pickled shallots are prepared while the vegetables roast, then the pickling liquid is used to emulsify the warm vinaigrette, adding an extra layer of sweet-tart contrast. Topped off with crunchy bacon bits, it all makes for a centerpiece worthy holiday side dish. 

*This recipe originally ran in the US on HexClad.com.

1. Roast the vegetables. Preheat oven to 425°F/220°C. On a rimmed baking sheet, toss beets with 2 tablespoons of oil and season with salt and pepper. On another rimmed baking sheet, toss carrots and parsnips with remaining oil and season with salt and pepper. Roast, rotating pans and tossing vegetables halfway through, until lightly golden and tender, about 30 minutes. 
2. Meanwhile, make the pickled shallots. In a HexClad 2QT/2 L Hybrid Saucepan, bring shallots, vinegar, sugar, and 1 teaspoon salt to a boil. Remove from heat and let sit for at least 15 minutes or longer if making in advance (see make ahead tips), stirring occasionally, to pickle.
3. Make the vinaigrette. In a HexClad 10"/25 cm Hybrid Fry Pan, cook 2 tablespoons oil with the bacon over medium heat, stirring occasionally, until bacon is crisp and browned, 10 to 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
4. Add garlic and thyme to hot fat in skillet and cook until fragrant, about 1 minute. Reduce heat to low and whisk in maple syrup and mustard. Whisking constantly, gradually pour in all the vinegar from the pickled shallots, reserving the pickles. Whisk until smooth, then season with salt and pepper and whisk in parsley. 
5. Transfer roasted vegetables to a serving platter. Pour warm vinaigrette over vegetables then scatter pickled shallots and crispy bacon bits over the top to serve. 

MAKE AHEAD TIPS

The roasted vegetables can be refrigerated in an airtight container for up to 2 days. Rewarm on a rimmed baking sheet in a 375°F/ 200°C oven for about 10 minutes. The pickled shallots can be refrigerated in the pickling liquid for up to 2 days