ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH BACON DRESSING

Roasted Brussels Sprouts and Cauliflower with Bacon Dressing image

Provided by Betty Crocker Kitchens

Time 1h20m

Yield 12

Number Of Ingredients 13

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

Steps:

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.
Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
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.
Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.

Nutrition Facts : Calories 194, Carbohydrate 12 g, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 578 mg