Best Bucatini With Cauliflower And Brussels Sprouts Recipes
ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- 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., 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 : Calories 192 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
ROASTED BRUSSELS SPROUTS & CAULIFLOWER
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
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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. , 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., 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 : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
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