roasted brussels sprouts & cauliflower with bacon
(1 rating)
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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 rating)
yield
12 servings
prep time
30 Min
cook time
50 Min
Ingredients For roasted brussels sprouts & cauliflower with bacon
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1 1/2 lbfresh brussels sprouts
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2-med.heads of cauliflower
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1/4 colive oil
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2 Tbspsugar
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10 slicebacon, cooked & crumbled
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2 Tbspwhite wine vinegar
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1 Tbspolive oil
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2garlic cloves, minced
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1 tspsalt
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1/2 tsppepper
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3/4pitted kalamata olives, coarsley chopped
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1 Tbspchopped fresh parsley
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1 tspchopped fresh thyme
How To Make roasted brussels sprouts & cauliflower with bacon
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1Preheat oven to 450 degrees. Rinse brussel sprouts thoroughly; remove any discarded leaves. Trim stem ends; cut in half lengthwise.
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2Combine 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.
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3Meanwhile 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.
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4Whisk 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!
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