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.
Ingredients For roasted brussels sprouts & cauliflower with bacon
1 1/2 lb
fresh brussels sprouts
heads of cauliflower
bacon, cooked & crumbled
white wine vinegar
garlic cloves, minced
pitted kalamata olives, coarsley chopped
chopped fresh parsley
chopped fresh thyme
How To Make roasted brussels sprouts & cauliflower with bacon
Preheat oven to 450 degrees. Rinse brussel sprouts thoroughly; remove any discarded leaves. Trim stem ends; cut in half lengthwise.
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.
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.
Whisk together drippings, vinegar, & next 4 ingredients.
Drizzle vinaigrette over roasted vegetables. Add crumbled bacon, olives, parsley, & thyme; toss to coat.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for ROASTED BRUSSELS SPROUTS & CAULIFLOWER WITH BACON: