roasted brussels sprouts and cauliflower

Name: Roasted Brussels Sprouts and Cauliflower
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) fresh Brussels sprouts, cut in half or thirds if they are big; 1 pound(s) fresh cauliflower, sliced thinly; 1 - sweet onion, sliced thinly; 1/4 cup(s) olive oil; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) sea salt; 1 pound(s) bacon, cooked and crumbled; 1/2 cup(s) balsamic vinaigrette, I use fig balsamic vinegar as it is sweeter!

(1 RATING)

789 Pinches 5 Photos

Dee Tourville

FC, FL

Updated on Jul 26, 2016

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.

Rate

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

prep time 10 Min

cook time 20 Min

method Bake

yield 4 - 6

Ingredients

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

How To Make roasted brussels sprouts and cauliflower

Step 1

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

Step 2

Cook 20 to 25 mins till done. Meanwhile fry your bacon, drain, cool, and crumble.
Step 3

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