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

Roasted Brussels Sprouts & Cauliflower Recipe

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

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

  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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 10, 2013

"Fantastic recipe!"

MY REVIEW
Reviewed Jun. 25, 2013

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

MY REVIEW
Reviewed Apr. 2, 2013

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

MY REVIEW
Reviewed Feb. 27, 2013

"LOVED IT! Even my kids loved it."

MY REVIEW
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!"

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