Roasted Brussels Sprouts and Cauliflower

Dee Tourville


These are really good. Hubby doesn't like balsamic vinegar so I don't put any on his serving...taste good with or without vinegar.

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★★★★★ 1 vote
4 - 6
10 Min
20 Min

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Notes from the Test Kitchen:
Everything is better with bacon and this dish is no exception. I love the added sweetness and tang from the fig balsamic vinegar. The Brussels sprouts and the cauliflower are cooked perfectly. This will be great served as a side dish at any dinner, especially the holidays.


2 lb
fresh Brussels sprouts, cut in half or thirds if they are big
1 lb
fresh cauliflower, sliced thinly
sweet onion, sliced thinly
1/4 c
olive oil
1 tsp
black pepper
1/2 tsp
sea salt
1 lb
bacon, cooked and crumbled
1/2 c
balsamic vinaigrette, I use balsamic vinegar figs as it is sweeter!


Step 1 Direction Photo

1Set oven to 350. Toss veggies with the oil and salt and pepper to coat well.

Step 2 Direction Photo

2Cook 20 to 25 mins till done. Meanwhile fry your bacon, drain, cool, and crumble.

Step 3 Direction Photo

3Toss crumbled bacon in with cooked veggies. Toss with balsamic vinegar.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy