Roasted Veggies, Bacon, and Pan-Fried Figs

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This is a breakfast dish that I love to make and the family loves to eat! It’s fairly simple to throw together, too which is always a plus in my book.

Roasted Veggies, Bacon, and Pan-Fried Figs

Quick tips

  • Spiralizing the veggies makes for consistent cooking. Just be sure to place the zucchini in the center of your sheet pan {as noted in the recipe} so the beets and sweets cook evenly.
  • Now, let’s talk bacon. Obviously you can use a brag-worthy homemade bacon, or a pastured sugar-free bacon, or an uncured bacon from the store {double check ingredients for AIP issues and the final sugar content if sugar is added, typically not much sugar is in the end product if sugar is used in the cure though}. No judgment from me, just do the best you can as far as quality goes!
  • I bake the bacon in this recipe, but you could also fry it in a skillet. Then simply reserve some of the fat to use when pan-frying the figs.

** Add this Roasted Veggies, Bacon, and Pan-Fried Figs recipe to your cookbook on Key Ingredient!

Roasted Veggies, Bacon, and Pan-Fried Figs

Roasted Veggies, Bacon, and Pan-Fried Figs
Recipe type: Breakfast,
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious breakfast that everyone in our home loves!
  • 2 organic sweet potato scrubbed well, ends removed, and spiralized on the thinnest setting
  • 1 medium organic beet scrubbed well, ends removed, and spiralized on the thinnest setting
  • 1 medium organic zucchini washed, ends removed, and spiralized on the thinnest setting
  • 12 slices uncured pastured bacon
  • 1 TB rendered bacon fat
  • 8 organic dried Calimyrna golden figs, sliced
  • Sea salt, to taste
  1. Preheat oven to 400° F and line a sheet pan with parchment paper or a silicone mat.
  2. Arrange the vegetables in this order: sweet potato, zucchini, beets so that the zucchini doesn't burn. Sprinkle with sea salt.
  3. Roast the vegetables 12-15 minutes, carefully flip each section with a spatula and return to the oven. Continue roasting another 12-15 minutes. * Usually my nose tells me when the sweet potatoes are done!
  4. Roast the bacon for about 20-25 minutes and remove it from the oven.
  5. Once the vegetables are golden in color, give them a final toss, mixing them all together.
  6. About five minutes before the time is up, bring 1 TB of rendered bacon fat to medium heat in a cast iron skillet. Add the fig slices and let them heat through caramelize, stirring occasionally. Just for a few minutes. Remove from heat and remove vegetables and bacon from the oven.
  7. Divide the vegetables evenly among four plates, wrap bacon slices around the base of each pile of vegetables, and add the fig slices.
  8. Serve with a cuppa bone broth and some garlic wilted greens for a balanced breakfast!

Need more breakfast inspiration?

You’re not alone. Traversing breakfast on the paleo autoimmune protocol can be tricky, especially if you’re just starting out. That’s why Eileen of Phoenix Helix called upon some of your favorite AIP bloggers to put together a much-needed community resource: 85 Amazing AIP Breakfasts. I hope it helps you get over the “what can I eat??” hurdle so many of us have faced. And trust me, we have been there.

85 Amazing AIP Breakfasts

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  4 comments for “Roasted Veggies, Bacon, and Pan-Fried Figs

  1. January 5, 2015 at 10:16am

    What a great recipe! I’ve yet to try anything wrapped in bacon… and I think the family would love it!
    Lisa Brown recently posted…The New Year, Book Clubs & The Goodreads 2015 Reading ChallengeMy Profile

    • January 5, 2015 at 4:01pm

      It has been my experience that any meal involving bacon is a well-received meal. 😀
      Erin recently posted…QuotablesMy Profile

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