Between the roasted flavor of the veggies and the crisp, smoky bacon, this delicious side dish will convert even the pickiest eater.
—Lisa Speer, Palm Beach, FL
Prep: 30 min. • Bake: 20 min. • Makes:10 servings
2 pounds fresh Brussels sprouts, thinly sliced
1 pound fresh cauliflowerets (about 7 cups), thinly sliced
1/4 cup olive oil
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 pound bacon strips, cooked and crumbled
1/3 to 1/2 cup balsamic vinaigrette
1. Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans.
2. Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.
WHY YOU’LL LOVE IT…
“My family loved this. I even went back for more and I have never been a Brussels sprouts fan! It was equally good the next day.”
—GHAUS, TASTEOFHOME.COM