The new best way to eat your veggies? Wrapped in a bacon parcel of course! These easy, individually (and deliciously) wrapped veggie sticks are roasted to perfection with crispy bacon: the perfect salty and naturally sweet snack you’ll enjoy all summer!

Our local grocery store has been featuring an in store organic farmer’s market, and I can’t pass up a chance to buy locally grown organic veggies! Hence how this recipe came to be.

We love this untraditional take on “normal” roasted veggies. This is definitely a “set it and forget it” recipe that just requires a bit of slicing prep and you’re good to go. Serve these fun parcels next time you barbecue or if you’re asked to bring a side to a party!

Enjoy!

Xoxo, Claire and the Mamas at Mama Jess

Bacon Wrapped Veggies (Paleo / Whole 30)

Ingredients:

1 zucchini, sliced lengthwise

1 yellow zucchini, sliced lengthwise

4-5 carrots, peeled and sliced lengthwise

2 red bell peppers, sliced into strips

1 bunch of asparagus, prepped 

2 tbsp olive oil

Seasoned salt to taste (or a combination of garlic powder, paprika, and salt)

1 tbsp cayenne pepper (optional)

1 package of bacon (depends on how many parcels you want to make)

 

Directions:

1. Preheat the oven to 450 degrees F
2. On a cutting board or in a bowl, add veggies and lightly coat with olive oil and seasoning. Stir to coat the veggies.
3. On a rimmed baking sheet, lay out a strip of bacon. Stack 1-2 slices of each marinated veggie in the middle of the bacon strip. Wrap the veggies securely with the bacon and tuck the loose bacon ends underneath the parcel.
4. Repeat until the desired amount parcels have been created and are spaced out on the baking sheet.
5. Bake for 40 minutes. Allow to cool when complete.
6. Enjoy on the side of every recipe you make this summer!