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Roasted Cauliflower & Brussels Sprouts with Bacon


  • 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.

Nutrition Facts

3/4 cup: 192 calories, 13g fat (3g saturated fat), 16mg cholesterol, 535mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 9g protein.


Average Rating:
  • May 11, 2017

    Made this with the Brussel Sprouts, Cauliflower and also sliced carrots. We don't care for vinegar, or vinegarette, so I used Italian salad dressing instead. Pretty good! Will make again!

  • rebertsch
    Feb 1, 2017

    My family loved this! Will make again for sure. I did omit the balsamic vinaigrette, as no one really cares for it, but added a tablespoon of the bacon grease with the bacon bits. You can never have to much bacon flavor!!

  • Mrs Nancy
    Jan 4, 2017

    I enjoyed this side on Thanksgiving!!!! OMG. My daughter in law get's the credit for this one. It was fabulous!

  • seasons4
    Mar 20, 2016

    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!

  • coffeemama_11
    Jan 17, 2016

    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

  • mikerobinson
    Dec 26, 2015

    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!

  • hchambers
    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.

  • Loiscooks
    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.

  • ghaus
    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.

  • mrs.mark
    Mar 23, 2015

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

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