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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

Read Reviews (12)
4.58 12
Publisher Photo
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

Ingredients

  • 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

Directions

  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

Reviews for Roasted Cauliflower & Brussels Sprouts with Bacon(12)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 13, 2014

I will tray this recipe this Sunday.

MY REVIEW
Reviewed Mar. 31, 2014

This recipe is tasty, easy, delicious and healthy. I cut back on the oil and bacon and used a fat-free Whole Foods fig balsamic dressing and it was still excellent. Will make often...often.

MY REVIEW
Reviewed Mar. 30, 2014

Made this for supper tonight, & all my vegetable lovers thought it was a "keeper." I didn't have time to slice all the veggies, so I partially cooked them in the microwave, drained, tossed them with the oil mixture, & then roasted them. I left the spouts whole, & broke the head of cauliflower into florets. Baked for 30 minutes to get them tender. I also used Penzey's Muskego Ave. Seasoning in place of the salt & pepper. They'd sent me a sample with my last order & the label said it was good with broccoli, asparagus, etc., so tried it with this recipe. It was terrific! Like I said, I was in a hurry to get supper on the table. This was a delicious change from just steaming these vegetables!

MY REVIEW
Reviewed Mar. 27, 2014

Made this tonight for dinner really turned out well I would make this again my husband liked it too.

MY REVIEW
Reviewed Mar. 26, 2014

I made this last night for dinner and it was a hit. Will make it again and again.

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