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. MORE+ LESS-

By Betty Crocker Kitchens

March 1, 2012

1 1/2

lb fresh Brussels sprouts, trimmed, cut in half

medium heads cauliflower (about 2 lb each), cut into florets

1/4

cup olive oil

tablespoons sugar

slices bacon

tablespoons white wine vinegar

tablespoon olive oil

cloves garlic, finely chopped

teaspoon salt

1/2

teaspoon pepper

3/4

cup pitted kalamata olives, coarsely chopped

tablespoon chopped fresh parsley

teaspoon chopped fresh thyme leaves

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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.