Roasted Brussels Sprouts & Cauliflower Recipe photo by Taste of Home
Roasted Brussels Sprouts & Cauliflower
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 12 servings.
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
Ingredients
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8 bacon strips, chopped
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6 garlic cloves, minced
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1 tablespoon olive oil
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1 tablespoon butter, melted
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1/4 teaspoon kosher salt
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1/4 teaspoon coarsely ground pepper
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4 cups Brussels sprouts, halved
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4 cups fresh cauliflowerets
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1/4 cup grated Parmesan cheese
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Additional grated Parmesan cheese, optional
Directions
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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.
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2.
In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans.
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3.
Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.
Nutrition Facts
1/2 cup: 137 calories, 11g fat (4g saturated fat), 17mg cholesterol, 221mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 5g protein.
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