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Roasted Brussels Sprouts & Cauliflower

Total Time

Prep: 25 min. Cook: 20 min.

Makes

12 servings

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. — Patricia Hudson, Riverview, Florida
Roasted Brussels Sprouts & Cauliflower Recipe photo by Taste of Home

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 cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans.
  3. Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Nutrition Facts

1/2 cup: 137 calories, 11g fat (4g saturated fat), 17mg cholesterol, 221mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 5g protein.

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