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Roasted Brussels Sprouts and Cauliflower with Bacon Dressing
lb fresh Brussels sprouts, trimmed, cut in half
medium heads cauliflower (about 2 lb each), cut into florets
cup olive oil
tablespoons white wine vinegar
tablespoon olive oil
cloves garlic, finely chopped
cup pitted kalamata olives, coarsely chopped
tablespoon chopped fresh parsley
teaspoon chopped fresh thyme leaves
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.
Cut vegetables up to 1 day ahead and store tightly covered in refrigerator.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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