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Roasted Brussels Sprouts & Cauliflower

 Roasted Brussels Sprouts & Cauliflower
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
12 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 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

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).