Show Subscription Form

Roasted Brussels Sprouts & Cauliflower Recipe
Roasted Brussels Sprouts & Cauliflower Recipe photo by Taste of Home

Roasted Brussels Sprouts & Cauliflower Recipe

Read Reviews
5 6
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
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 12 servings


  • 8 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

Reviews for Roasted Brussels Sprouts & Cauliflower

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 10, 2013

"Fantastic recipe!"

Reviewed Jun. 25, 2013

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

Reviewed Apr. 2, 2013

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

Reviewed Feb. 27, 2013

"LOVED IT! Even my kids loved it."

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!"

Loading Image