I have a confession: Growing up, I wasn’t a huge fan of bacon. I liked BLTs but otherwise — I never really craved it. Today, I feel very differently about bacon. It is yummy in my tummy and I hoard bacon fat like it’s liquid gold. It’s possible I have a problem.
Because bacon really isn’t the greatest for you (unless you’re low-carbing it), I try to assuage any guilt I have (of which I have none) by pairing it with veggies. Now it’s healthy! Right? Please don’t deny me this simple dream.
Of course, I could always use turkey bacon, but where is the fun in that? So when faced with the dilemma of trying to make bacon healthy, I add veggies. Green beans happen to pair wonderfully with bacon.
My brother wasn’t a big fan of veggies so I ate my share and his share, especially when green beans were the vegetable du jour at family dinners. They are my favorite veggie, although I’m lazy and use canned green beans for most meals. Better than just eating bacon, am I right? You bet I am!
When I’m feeling ambitious and want fancy side dishes, I roast my veggies. The other night, I decided to dress them up a bit with onion, red pepper, garlic and wait for it … bacon! This easy side dish roasts in one pan, so clean up is a breeze. And the fact that it’s delicious, makes it a keeper. It’s the bacon, I swear. 🙂