roasted brussels sprouts & cauliflower with bacon

★★★★★ 1 Review
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By Lori-Jo Wahl
from Providence, RI

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.

★★★★★ 1 Review
serves 12 servings
prep time 30 Min
cook time 50 Min

Ingredients For roasted brussels sprouts & cauliflower with bacon

  • 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
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How To Make roasted brussels sprouts & cauliflower with bacon

  • 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.

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