Roasted Cauliflower & Brussels Sprouts with Bacon Recipe
- 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.
Reviews for Roasted Cauliflower & Brussels Sprouts with Bacon
"I don't usually like to read reviews when someone has totally changed a recipe, but I didn't have any Brussels sprouts today. So, I used a head of cauliflower alone with the remaining ingredients amounts halved. Turned out great! I tasted the cauliflower straight out of the oven, and I actually liked it better without the balsamic vinaigrette. Grated Parmesan cheese was a nice addition right before serving. The grandkids even liked it!"
"this is a 5 star dish!! so delicious, everyone loved it and wanted the recipe, I followed this recipe exactly and it turned out sooooo good, i did drain the bacon on papertowel but it was still somewhat greasy and i was worried it would be too greasy when cooked but no way the bacon fat adds such a great taste.. very easy to make and really does not take long at all, great dish for beginner cooks to impress"
"5 star: this was an excellent dish, however I made a modification which I believe greatly enhanced this dish. I very thinly sliced 4 parsnips and added to the vegetables, leaving the rest of the recipe as is. Enjoyed many compliments on the dish!"
"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."
"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."
"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."
"Yummy! I would cut back on the balsamic vinegar a bit."
"Love this recipe! I've also used the same recipe for carrots, green beans and have added sliced onion to the dish. So good!"
"where is the recipe for the vinaigrette?"
"Even my picky grand sons enjoyed this wonderful side dish."
"I did not have bacon so i made it without and it was delicious. My kids are not crazy about these veggies but they all liked it."
"The cauliflower was good and so was the bacon and vinaigrette but the Brussels sprouts tasted just as bad as I remembered and will make the recipe again with different veggies."
"I am always on the lookout for new sides that are simply prepared but make a tasty offering and great presentation. I love to cook but I work full-time. This one filled that bill! Roasting brought out the nutty flavors of the veggies and what does NOT taste good with bacon on it? LOL! The only thing I changed was not putting balsamic vinaigrette on the dish at the end--I simply didn't have any, so I drizzled another vinaigrette preparation on it. Frankly, though, I have gotten a bit tired of the balsamic vinegar thing anyway so I'll keep using what I already had on hand in the future. And I WILL be making this again (and again)."
"made this today and it is as awesome as it looks"
"I will tray this recipe this Sunday."
"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."
"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!"
"Made this tonight for dinner really turned out well I would make this again my husband liked it too."
"I made this last night for dinner and it was a hit. Will make it again and again."
"Easy and delicious."
"Anything with bacon is okay in my books. I made this several times. One time I used cauliflower and broccoli. yummy, yum."
"Yum! I made 1/3 of the recipe and used a little bacon fat and real bacon bits instead of regular bacon. Easy to make!"
"Loved this! Even my picky son had second helpings! I made half of it, but other than that, made it just as written."
"Yum. I needed to cut this down from 10 servings to 4, which worked just fine. Not being fond of balsamic, I used a Greek dressing instead, as a replacement for both the olive oil and the vinaigrette and that too, worked just fine. This is a keeper!"
"My family LOVED it! We don't eat brussel sprouts but know we should. Easy to make, and the whole house smelled good when I was roasting the veggies. I added rosemary-garlic seasoning...My daughters boyfriend does NOT eat veggies of any kind...he asked for the recipe, said he'd eat that again. Great find! definetly a KEEPER! It's now a part of our Thanksgiving dinner by family request...Adding.....Christmas is the third time I've made this recipe since 9/2013."