Roasted Brussels Sprouts and Cauliflower with Bacon Dressing

Roasted Brussels Sprouts and Cauliflower with Bacon Dressing

Roasted Brussels sprouts feature in this vinaigrette tossed side dish packed with cauliflower and bacon – a distinctive meal.

Prep Time

30

Minutes

Total Time

1:20

Hr:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Cut vegetables up to 1 day ahead and store tightly covered in refrigerator.

Nutrition Information:

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