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19th Dec 2023

Take your Christmas dinner to the next level with this delicious veg and crunchy bacon delight

Sarah McKenna

Brought to you by Bord Bia.

These perfectly roasted root vegetables will be a hit with friends and family.

Brussels sprouts and root vegetables are the centrepiece for Christmas dining, for many delicious reasons. After all, they are in season now, meaning that they are at their most delicious and nutritious presently. And, if you’re looking for an exciting way to jazz up your dinner table this Christmas, we’ve got just the recipe for you.

In partnership with Bord Bia’s ‘Life is Better with Fruit and Vegetables’ campaign, we’re showcasing a side dish recipe from chef Eoin Sheehan that is certain to add a new zest to your Christmas meal. This recipe – Roasted Root Vegetables and Shredded Sprouts with Crunchy Bacon and Balsamic Glaze Dressing – is a creative twist on familiar favourites, with delicious ingredients designed to bring out the flavour of these seasonal veggies.

Buying fresh vegetables in season supports local growers and rural communities. When selecting  fresh vegetables, always look for the Bord Bia Quality Mark.

Are you ready to serve up some super tasty veggies to liven up your Christmas plate this year? Here’s what you’ll need:

Roasted Root Vegetables and Shredded Sprouts with Crunchy Bacon and Balsamic Glaze Dressing


  • 2 carrots
  • 2 parsnips
  • 1/2 turnip
  • 10-12 Brussels sprouts
  • 4-5 bacon rashers
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 tbsp balsamic glaze


  • Preheat the oven to 220°C.
  • Peel and chop the carrots, parsnips and turnips into bite-sized pieces.
  • Trim the ends of the Brussels sprouts and cut them into halves and quarters.
  • Toss the carrots, parsnips, turnips and Brussels sprouts with olive oil, salt and pepper in a bowl.
  • Spread the vegetables out on a baking sheet and roast them in a preheated oven for about 20-25 minutes, or until they are tender and slightly caramelised.
  • While the vegetables are roasting, cook the bacon until crispy. Once cooked, crumble or chop into small pieces.
  • In a small bowl, whisk together balsamic glaze with a little olive oil to make the dressing.
  • Once the vegetables are roasted, transfer them to a serving dish. Sprinkle the crunchy bacon on top.
  • Drizzle the balsamic glaze dressing over the vegetables and bacon.
  • Give everything a gentle toss to coat the vegetables evenly.

Serve and enjoy a super tasty meal.

Brought to you by Bord Bia.