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Recipe: Roast Root Vegetables with Pancetta Bacon

by Chris Kresser, M.S.

Published on August 10, 2015

The difference between Italian Pancetta bacon and regular bacon is that Pancetta isn't smoke cured and therefore has a milder taste. Pancetta is usually sliced thinner than bacon so when cooked it becomes very crisp. Any root vegetables can be used in this recipe.

This is a rich savory dish ideal when root vegetables are in season.

Type of dish: Breakfast, Lunch, Side Dish
Servings: 4
Oven Temp: 450°F (230°C/Gas 8)
Equipment: Roasting Pan

Ingredients:

6 slices Italian style Pancetta bacon, cut in strips
1½ TB lard
3 large celery roots (celeriac), peeled and cut in 2 inch cubes
2 medium sized rutabaga, peeled and cut in 2 inch cubes
3 large carrots, peeled and cut in 2 inch pieces
2 medium onions, cut in quarters
1 tsp dried thyme
1 tsp sea salt
1/8 tsp ground black pepper
2 TB fresh parsley, chopped

Directions:

Preheat oven.
Arrange Pancetta strips in roasting pan and roast until crisp (5 to 8 minutes).
Remove strips from pan and set aside.
Melt lard in pan, add all vegetables, thyme, salt, pepper, and toss to coat vegetables.
Place in oven and roast for 20 minutes.
The vegetables should be well cooked but not mushy.
Add Pancetta (crumbled), fresh parsley and serve.

Enjoy!