ROASTED BRUSSELS SPROUTS & CAULIFLOWER WITH BACON
I have made this for a few family dinners. I hope you love this! This is one of the best side dishes that I have made. The brussels sprouts & cauliflower develop a nutty flavor once roasted, & the bacon vinaigrette adds a great taste. You can also cut the vegetables the day before & store them in an air-tight container &...
Provided by Lori-Jo Wahl
Categories Vegetables
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 450 degrees. Rinse brussel sprouts thoroughly; remove any discarded leaves. Trim stem ends; cut in half lengthwise.
- 2. Combine sprouts & next 3 ingredients in a large roasting pan; toss to coat. Spread into 1 layer. Roast at 450 degrees for 45 to 48 minutes or until vegetables are tender & browned, stirring after 30 minutes.
- 3. Meanwhile cook bacon in a large skillet over medium-high heat 15 minutes until crisp; remove bacon, place on paper towel, reserving 2 Tbs. drippings. Crumble bacon.
- 4. Whisk together drippings, vinegar, & next 4 ingredients. Drizzle vinaigrette over roasted vegetables. Add crumbled bacon, olives, parsley, & thyme; toss to coat.
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