roasted brussels sprouts & cauliflower with bacon

Name: ROASTED BRUSSELS SPROUTS & CAULIFLOWER WITH BACON
Prep time: 30 min
Cook time: 50 min
Yield: 12
Ingredients: 1 1/2 pound(s) fresh brussels sprouts; 2-med. - heads of cauliflower; 1/4 cup(s) olive oil; 2 tablespoon(s) sugar; 10 slice(s) bacon, cooked & crumbled; 2 tablespoon(s) white wine vinegar; 1 tablespoon(s) olive oil; 2 - garlic cloves, minced; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 3/4 - pitted kalamata olives, coarsley chopped; 1 tablespoon(s) chopped fresh parsley; 1 teaspoon(s) chopped fresh thyme

(1 RATING)

61 Pinches

Lori-Jo Wahl

Providence, RI

Updated on Jul 10, 2012

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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prep time 30 Min

cook time 50 Min

method ---

yield 12 servings

Ingredients

1 1/2 pounds fresh brussels sprouts
2-med. - heads of cauliflower
1/4 cup olive oil
2 tablespoons sugar
10 slices bacon, cooked & crumbled
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 - garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 - pitted kalamata olives, coarsley chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

How To Make roasted brussels sprouts & cauliflower with bacon

Step 1

Preheat oven to 450 degrees. Rinse brussel sprouts thoroughly; remove any discarded leaves. Trim stem ends; cut in half lengthwise.

Step 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.
Step 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.
Step 4

Whisk together drippings, vinegar, & next 4 ingredients. Drizzle vinaigrette over roasted vegetables. Add crumbled bacon, olives, parsley, & thyme; toss to coat.
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