Roasted Brussels Sprouts & Cauliflower |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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).
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