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4 slices think cut bacon
1lb each of parsnips and carrots chopped
1 small red onion, chopped
1/2 cup chopped parsley
1 tbsp sherry or red wine vinegar
Cook bacon over medium heat.
Pour off all but 2 tbsp of bacon fat.
Add vegetables to skillet; toss to coat.
Spread on baking sheet and roast at 425.
Storing once until tender, about 30 minutes.
Toss with crumbled bacon, parsley and vinegar; season.
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 mldesordi
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