roasted brussels sprouts and cauliflower

★★★★★ 1
a recipe by
Dee Tourville
FC, FL

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.

Blue Ribbon Recipe

Everything is better with bacon and this dish is no exception. We 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 during the holidays.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4 - 6
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For roasted brussels sprouts and cauliflower

  • 2 lb
    fresh Brussels sprouts, cut in half or thirds if they are big
  • 1 lb
    fresh cauliflower, sliced thinly
  • 1
    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 fig balsamic vinegar as it is sweeter!

How To Make roasted brussels sprouts and cauliflower

  • 1
    Set oven to 350. Toss veggies with the oil and salt and pepper to coat well.
  • 2
    Cook 20 to 25 mins till done. Meanwhile fry your bacon, drain, cool, and crumble.
  • 3
    Toss crumbled bacon in with cooked veggies. Toss with balsamic vinegar.
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