1 pint Brussels sprouts
1 head of broccoli or cauliflower
2 large turnips
2 tablespoons Olive oil
3-4 slices of bacon
2 cloves garlic
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)
Pre-heat oven to 425 degrees. Cook bacon in a frying pan, and place 3 or 4 slices on a paper towel to dry. Save a bit of the bacon grease to later in the recipe. Rinse vegetables and peel turnips. Peel and dice garlic cloves. Chop all of the vegetables into bite-sized pieces. The Brussels sprouts can be halved, and the turnips will likely take the longest to cook, so chop these tiniest. Put vegetables in a bowl and toss with olive oil, salt and pepper until they are well coated. Lay vegetables out on a cookie sheet or roasting pan. Roast vegetables for about 20 minutes, or until the sprouts are tender and browned and the turnips have softened. Stir the vegetables once or twice while they cook to prevent sticking. Transfer cooked vegetables to a large bowl. Tear bacons trips into tiny pieces add them to the bowl.
Optional: Mix in a teaspoon of bacon grease and a tablespoon of balsamic vinegar to add more flavor if you like!