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Roasted Brussels Sprouts and Cauliflower with Bacon Dressing

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Roasted Brussels Sprouts and Cauliflower with Bacon Dressing
  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 12
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Roasted Brussels sprouts feature in this vinaigrette tossed side dish packed with cauliflower and bacon – a distinctive meal.

Ingredients

1 1/2
lb fresh Brussels sprouts, trimmed, cut in half
2
medium heads cauliflower (about 2 lb each), cut into florets
1/4
cup olive oil
2
tablespoons sugar
10
slices bacon
2
tablespoons white wine vinegar
1
tablespoon olive oil
2
cloves garlic, finely chopped
1
teaspoon salt
1/2
teaspoon pepper
3/4
cup pitted kalamata olives, coarsely chopped
1
tablespoon chopped fresh parsley
1
teaspoon chopped fresh thyme leaves

Directions

  • 1 Heat oven to 450°F. In large roasting pan, toss Brussels sprouts, cauliflower, 1/4 cup oil and the sugar. Spread vegetables in single layer.
  • 2 Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
  • 3 Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 tablespoons bacon drippings to small bowl; stir in vinegar, 1 tablespoon oil, the garlic, salt and pepper.
  • 4 Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.
Tips  

Cut vegetables up to 1 day ahead and store tightly covered in refrigerator.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
194
Daily Value
Total Fat
15g
0%
(
Saturated Fat
3g
0%
)
Sodium
578mg
0%
Total Carbohydrate
12g
0%
(
Dietary Fiber
4g
0%
)
Protein
6g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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