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 min
  • Total Time 1 hr 20 min
  • Servings 12

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.

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