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Roasted Vegetables with Bacon

Roasted Veggies w Bacon 600x600

Prep: 10 minutes | Cook: 30 minutes | Servings: 2

1 Serving | Calories: 120 | Protein: 8 | Fat: 7 | Carbs: 10

Dairy-Free, Gluten-Free, D.TOX, Gut Fix

INGREDIENTS

  • 5 cups vegetables of choice — cabbage, Brussels sprouts, green beans, asparagus, etc.
  • Coarse kosher salt and freshly ground black pepper
  • 8 slices nitrate-free thick bacon

DIRECTIONS

  1. Heat the oven to 450°F. Lay vegetables of choice down on a large roasting pan or baking sheet. Sprinkle generously with salt and pepper. (If using cabbage, cut into quarters and remove the stem core. Cut each quarter in half again so you end up with eight wedges.)
  2. Cut each slice of bacon into small 1” strips and lay on top of the vegetables.
  3. Roast for about 30 minutes or until done, flipping once halfway through. Enjoy!

OFFICIAL SPONSORS

*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.