Hey everyone, it’s Carrillo, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, horseradish roasted potatoes & bacon fried veggies. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Horseradish Roasted Potatoes & Bacon Fried Veggies is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Horseradish Roasted Potatoes & Bacon Fried Veggies is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook horseradish roasted potatoes & bacon fried veggies using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Horseradish Roasted Potatoes & Bacon Fried Veggies:

1. Make ready 3 lb bag red potatoes; cut in fourths, or bite size pieces
2. Take 1 each yellow, red, and green bell pepper; medium dice
3. Take 1 yellow onion; medium dice
4. Make ready 3 clove garlic; minced
5. Take 1 packages bacon
6. Make ready 2 tbsp onion powder
7. Get 2 tbsp paprika
8. Get 1 tbsp garlic powder
9. Get 1/2 cup horseradish mustard
10. Make ready 1 vegetable oil to coat
11. Get 1 salt and pepper
12. Prepare 1 bunch scallions; cut on bias

Step by Step to make Horseradish Roasted Potatoes & Bacon Fried Veggies:

1. Toss potatoes with enough vegetable oil to coat. Season with dried spices. Roast at 400° for approximately 25-30 minutes or until potatoes are caramelized and tender.
2. Meanwhile, lay bacon on a sheet pan and roast for approximately 15-20 minutes or until bacon is crispy. Dice bacon in medium pieces and set aside. Pour bacon fat into a large saute pan. (You could also cut bacon and cook in the saute pan)
3. Add veggies to saute pan, except garlic. Saute until nearly tender. Add garlic. Saute until veggies are caramelized and tender.
4. Combine potatoes and veggies in a large mixing bowl. Add horseradish mustard and toss to coat.
5. Garnish with scallions
6. Variations; Squash, zucchini, baby carrots, vinegar

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