Roasted Bacon with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes absolutely restaurant quality. The combination of crispy bacon with tender, lightly charred lotus root creates this wonderful textural contrast that never gets old. What I love most is that lotus root is packed with fiber and vitamin C, so you're getting real nutrition alongside all that delicious maple and balsamic goodness. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor. It's simple enough for a casual Tuesday night but elegant enough to serve when friends come over.
Ella x
Ingredients
- 12bacon strips(cut in half crosswise)
- 1 poundlotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonsolive oil
- 2 tablespoonsmaple syrup
- 1 tablespoonbalsamic vinegar
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Parchment paper prevents sticking and helps the bacon cook more evenly.
- 2
Pat the lotus root slices dry with paper towels to remove excess moisture, then toss them in a bowl with 2 tablespoons of olive oil, minced garlic, sea salt, black pepper, and red pepper flakes.
Tip: Drying the lotus root ensures they roast rather than steam.
- 3
Arrange the seasoned lotus root slices on the prepared baking sheet in a single layer, leaving space between each slice.
- 4
Weave the bacon pieces between and over the lotus root slices in a crisscross pattern, nestling them into the crevices of the root.
Tip: This creates beautiful presentation and ensures the bacon flavors infuse the lotus root.
- 5
Drizzle the remaining 1 tablespoon of olive oil over the bacon, then scatter the fresh thyme sprigs across the sheet.
- 6
Roast in the preheated oven for 28-32 minutes, stirring gently halfway through, until the bacon is crispy and the lotus root edges are golden and caramelized.
Tip: Stir gently to avoid breaking the delicate lotus root slices.
- 7
While the mixture roasts, whisk together the maple syrup and balsamic vinegar in a small bowl to create the glaze.
- 8
Remove the baking sheet from the oven and immediately drizzle the maple-balsamic glaze over the roasted bacon and lotus root, tossing gently to coat.
Tip: Applying the glaze while hot allows it to caramelize slightly.
- 9
Garnish with fresh chopped parsley and serve immediately while the bacon is still crispy and the lotus root is warm.
Tip: This dish is best enjoyed fresh from the oven.
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