Roasted Brussels Sprouts & Cauliflower Recipe

5 7 8
Roasted Brussels Sprouts & Cauliflower Recipe
Roasted Brussels Sprouts & Cauliflower Recipe photo by Taste of Home
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Roasted Brussels Sprouts & Cauliflower Recipe

Read Reviews
5 7 8
Publisher Photo
My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 8 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups Brussels sprouts, halved
  • 4 cups fresh cauliflowerets
  • 1/4 cup grated Parmesan cheese
  • Additional grated Parmesan cheese, optional

Directions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflowerets; toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 350° for 15 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 3-5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese. Yield: 12 servings (1/2 cup each).
Originally published as Roasted Brussels Sprouts & Cauliflower in Taste of Home October/November 2012, p79

  • 8 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups Brussels sprouts, halved
  • 4 cups fresh cauliflowerets
  • 1/4 cup grated Parmesan cheese
  • Additional grated Parmesan cheese, optional
  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
  2. In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflowerets; toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
  3. Bake at 350° for 15 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 3-5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese. Yield: 12 servings (1/2 cup each).
Originally published as Roasted Brussels Sprouts & Cauliflower in Taste of Home October/November 2012, p79

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Reviews forRoasted Brussels Sprouts & Cauliflower

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Simplegardener User ID: 7092709 264327
Reviewed Apr. 5, 2017

"Great!!"

MY REVIEW
[email protected] User ID: 6501613 187507
Reviewed Nov. 10, 2013

"Fantastic recipe!"

MY REVIEW
mehalv User ID: 4612167 187506
Reviewed Jun. 25, 2013

"This recipe was amazing! I also roasted at 400 instead of 350."

MY REVIEW
lisaann46 User ID: 762532 119164
Reviewed Apr. 2, 2013

"roasted at 400 instead of 350 and added extra parmesan. it was delicious"

MY REVIEW
stwood64 User ID: 3644447 198486
Reviewed Feb. 27, 2013

"LOVED IT! Even my kids loved it."

MY REVIEW
carol1229 User ID: 2027906 213383
Reviewed Jan. 14, 2013

"I made this dish tonight and it is delicious. I'll definitely be making it again. All I added was about 1 cup of chopped onion to the vegetable mixture. Superb!"

MY REVIEW
crclk14 User ID: 6754829 152741
Reviewed Dec. 31, 2012

"Yum! Roasted cauliflower and brussels sprouts topped with bacon...definitely worth a try!"

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