Roasted Veggies, Bacon, and Pan-Fried Figs

By erinstargirl

Roasted Veggies, Bacon, and Pan-Fried Figs is a delicious breakfast that everyone loves!

Ingredients

• 2 organic sweet potato scrubbed well, ends removed, and spiralized on the thinnest setting
• 1 medium organic beet scrubbed well, ends removed, and spiralized on the thinnest setting
• 1 medium organic zucchini washed, ends removed, and spiralized on the thinnest setting
• 12 slices uncured pastured bacon
• 1 TB rendered bacon fat
• 8 organic dried Calimyrna golden figs, sliced
• Sea salt, to taste

Preparation

Step 1

Preheat oven to 400° F and line a sheet pan with parchment paper or a silicone mat.
Arrange the vegetables in this order: sweet potato, zucchini, beets so that the zucchini doesn't burn. Sprinkle with sea salt.
Roast the vegetables 12-15 minutes, carefully flip each section with a spatula and return to the oven. Continue roasting another 12-15 minutes. * Usually my nose tells me when the sweet potatoes are done!
Roast the bacon for about 20-25 minutes and remove it from the oven.
Once the vegetables are golden in color, give them a final toss, mixing them all together.
About five minutes before the time is up, bring 1 TB of rendered bacon fat to medium heat in a cast iron skillet. Add the fig slices and let them heat through caramelize, stirring occasionally. Just for a few minutes. Remove from heat and remove vegetables and bacon from the oven.
Divide the vegetables evenly among four plates, wrap bacon slices around the base of each pile of vegetables, and add the fig slices.
Serve with a cuppa bone broth and some garlic wilted greens for a balanced breakfast!