ROASTED CARROTS + BACON-WRAPPED ASPARAGUS
When Bear and I started dating, he introduced me to the Paleo diet. After years of experimenting with different food choices – vegetarian, vegan, raw vegan, and feeling guilty for eating anything else but – this actually felt really good to me. It’s a little (a lot) ironic that my first food blog is on bacon, because I avoided this like the devil for years. As a yogi, it was almost impossible to eat meat without coming across judgment in every circle. People always asked me what I ate, and I felt compelled to keep a strict and “clean” diet.
Nowadays, I’m a lot gentler with myself, and I listen for what my body needs. This varies from year to year, from season to season, from location to location, with the amount of energy I expend, and the feelings I feel. When I got pregnant, I started craving grains in my diet again, and I ate accordingly.
That said — we do make it a priority to source the highest-grade food there is out there. Our meats are always pasture-raised, grass-fed and hormone-free, purchased locally and sustainably from farmers we trust. We buy small batches of local fruits and veggies, and eat them fresh within 1-2 days. Everything in our kitchen is organic and whole, and I cook our meals from scratch.
I made this little dish for dinner last night, and the pairing was absolutely delicious. Being a newbie in the kitchen, I loved how simple and easy this was to make. A quick prep, a roast in the oven, and voila! That’s my kind of meal.
I didn’t have time to style any pictures because it was late and Bear wanted to eat (teehee), so this is all I have for you. But the colours and the flavours make this a gorgeous dish to serve at meals or a dinner party!
The bacon is so rich in this dish that I chose not to use any oil – I simply alternated the placement of carrots and asparagus in the baking tray so that everything would soak in the goodness. I loved the garlic-y addition to the carrots, but simple pink salt will do. I read somewhere not to pre-heat the oven so that the bacon wouldn’t shrink, so I put the veggies in a little longer and let it all warm up together.
INGREDIENTS (serves 2)
- 4 carrots, sliced lengthwise in half
- 8 thick stalks of asparagus
- 4 slices of bacon, sliced lengthwise in half
- pink himalayan salt or garlic salt
- black pepper to taste
- half a lemon
- Slice carrots lengthwise, set aside.
- Slice bacon lengthwise (scissors are great here).
- Wrap bacon like candy cane stripes around the asparagus (lol!).
- Line a baking tray with parchment foil.
- Alternate placement of carrots and asparagus on baking tray.
- Sprinkle salt and pepper on top.
- Bake at 400°F for 25-ish mins, or until veggies are soft and bacon is crispy.
- Remove from oven, let cool for a moment, and squeeze a half lemon on top!
- Bless it up and savour it all. 😀
We enjoyed this little dish so much that I felt compelled to document (for myself) and share (for you). I’d love to hear about your favourite recipes and dinner go-tos. Now that I’m a domesticated homemaker (lol), I need ideas for new foods to cook! Wishing you love and light and hugs and happy meals! ♥