Recipe by Chef Jacquie
1 small butternut squash, peeled and diced
Small bag of Purple Potatoes, peeled and diced
Small package of fresh Brussels sprouts, cut into halves
1 medium turnip, peeled and diced
Salt and pepper to taste
4 sprigs of fresh thyme
1 medium onion, chopped
4 sliced of bacon, sliced (optional)
In a large frying pan over medium heat, add bacon and cook until crispy. Remove and set aside.
Drain some of the bacon drippings and add vegetable and thyme, sauté until golden brown, stirring occasionally.
Some serving suggestions: Serve a fried/poached egg on top, or as a side dish for steak, chicken and fish!