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

Roasted Cauliflower & Brussels Sprouts with Bacon Recipe

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4.5 26
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This is a deeply delicious and sure-fire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. —Lisa Speer, Palm Beach, Florida
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 10 servings


  • 2 pounds fresh Brussels sprouts, thinly sliced
  • 1 pound fresh cauliflowerets (about 7 cups), thinly sliced
  • 1/4 cup olive oil
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1 pound bacon strips, cooked and crumbled
  • 1/3 to 1/2 cup balsamic vinaigrette


  1. Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans.
  2. Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat. Yield: 10 servings.
Originally published as Roasted Cauliflower & Brussels Sprouts with Bacon in Simple & Delicious October/November 2013, p48

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Reviewed Nov. 9, 2015

"Loved this! Brussels Sprouts and Cauliflower are difficult to sell in my house but this was a hit. After roasting, I add them to the pan with the bacon and some of the reserved bacon fat and tossed it around a bit to really incorporate the bacon flavor into the dish. I will definitely make this again."

Reviewed Jun. 7, 2015

"This was good. I cut my vegetables larger than I think this recipe calls for. Next time I will at least double the baking time. I used Bragg's Vinaigrette instead of balsamic and I left off the bacon. I will make them again."

Reviewed Mar. 25, 2015

"My family Loved this and I even went back for more and I have never been a Brussels sprout fan. It was equally as good the next day."

Reviewed Mar. 23, 2015

"Yummy! I would cut back on the balsamic vinegar a bit."

Reviewed Mar. 19, 2015

"Love this recipe! I've also used the same recipe for carrots, green beans and have added sliced onion to the dish. So good!"

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