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Roasted Brussels Sprouts and Cauliflower with Bacon Dressing

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Roasted Brussels Sprouts and Cauliflower with Bacon Dressing
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 12
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Roasted Brussels sprouts feature in this vinaigrette tossed side dish packed with cauliflower and bacon – a distinctive meal.
Updated Mar 1, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut vegetables up to 1 day ahead and store tightly covered in refrigerator.

Nutrition

194 Calories, 15g Total Fat, 6g Protein, 12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
194
Total Fat
15g
0%
Saturated Fat
3g
0%
Sodium
578mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
4g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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