Roasted Brussels Sprouts & Cauliflower With Bacon Recipe

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ROASTED BRUSSELS SPROUTS & CAULIFLOWER WITH BACON

Lori-Jo Wahl

By
@coolnana

I have made this for a few family dinners. I hope you love this!

This is one of the best side dishes that I have made. The brussels sprouts & cauliflower develop a nutty flavor once roasted, & the bacon vinaigrette adds a great taste.

You can also cut the vegetables the day before & store them in an air-tight container & refrigerate.


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Serves:

12 servings

Prep:

30 Min

Cook:

50 Min

Ingredients

1 1/2 lb
fresh brussels sprouts
2-med.
heads of cauliflower
1/4 c
olive oil
2 Tbsp
sugar
10 slice
bacon, cooked & crumbled
2 Tbsp
white wine vinegar
1 Tbsp
olive oil
2
garlic cloves, minced
1 tsp
salt
1/2 tsp
pepper
3/4
pitted kalamata olives, coarsley chopped
1 Tbsp
chopped fresh parsley
1 tsp
chopped fresh thyme

Directions Step-By-Step

1
Preheat oven to 450 degrees. Rinse brussel sprouts thoroughly; remove any discarded leaves. Trim stem ends; cut in half lengthwise.
2
Combine sprouts & next 3 ingredients in a large roasting pan; toss to coat. Spread into 1 layer. Roast at 450 degrees for 45 to 48 minutes or until vegetables are tender & browned, stirring after 30 minutes.
3
Meanwhile cook bacon in a large skillet over medium-high heat 15 minutes until crisp; remove bacon, place on paper towel, reserving 2 Tbs. drippings. Crumble bacon.
4
Whisk together drippings, vinegar, & next 4 ingredients.

Drizzle vinaigrette over roasted vegetables. Add crumbled bacon, olives, parsley, & thyme; toss to coat.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, Healthy