This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. &mdash;Lisa Speer, Palm Beach, Florida

Roasted Cauliflower & Brussels Sprouts with Bacon

Brussels sprouts, thinly sliced

cauliflowerets (about 7 cups), thinly sliced

olive oil

pepper

salt

bacon strips,

balsamic vinaigrette

Jazzed up bacon by baking @ 375' Sprinkled with brown sugar and black pepper....Delicious!!

I made this last night for dinner and it was a hit. Will make it again and again.

Yum.  I needed to cut this down from 10 servings to 4, which worked just fine. Not being fond of balsamic, I used a Greek dressing instead, as a replacement for both the olive oil and the vinaigrette and that too, worked just fine. This is a keeper!

I did not have bacon so i made it without and it was delicious.  My kids are not crazy about these veggies but they all liked it.

Made this for supper tonight, & all my vegetable lovers thought it was a "keeper."  I didn't have time to slice all the veggies, so I partially cooked them in the microwave, drained, tossed them with the oil mixture, & then roasted them.  I left the spouts whole, & broke the head of cauliflower into florets.  Baked for 30 minutes to get them tender.  I also used Penzey's Muskego Ave. Seasoning in place of the salt & pepper.  They'd sent me a sample with my last order & the label said it was good with broccoli, asparagus, etc., so tried it with this recipe.  It was terrific!  Like I said, I was in a hurry to get supper on the table.  This was a delicious change from just steaming these vegetables!

I enjoyed this side on Thanksgiving!!!!  OMG.  My daughter in law get's the credit for this one.  It was fabulous!

This recipe is tasty, easy, delicious and healthy.  I cut back on the oil and bacon and used a fat-free Whole Foods fig balsamic dressing and it was still excellent.  Will make often...often.

made this today and it is as awesome as it looks

tasty dish! I cooed the veggies with some of the bacon grease for more flavor.  Omitted the dressing, not a fan of that on top of veggies.

Loved this!  Even my picky son had second helpings!  I made half of it, but other than that, made it just as written.

Made this with the Brussel Sprouts, Cauliflower and also sliced carrots.  We don't care for vinegar, or vinegarette, so I used Italian salad dressing instead. Pretty good! Will make again!

made this for easter dinner, carefully following directions. cost $14 to make. was ok. won't make  again.

5 star:  this was an excellent dish, however I made a modification which I believe greatly enhanced this dish.  I very thinly sliced 4 parsnips and added to the vegetables, leaving the rest of the recipe as is.  Enjoyed many compliments on the dish!

Yum!  I made 1/3 of the recipe and used a little bacon fat and real bacon bits instead of regular bacon.  Easy to make!

Anything with bacon is okay in my books.   I made this several times.   One time I used cauliflower and broccoli.   yummy, yum.

I have yet to taste it since it is in the oven.  My variation- I was marinating chicken breasts in balsamic dressing and cooking it separate- and then I thought, why not make it a meal.  I threw the chicken on top over the veggies, covered it in foil and instant one dish meal!

Made this tonight for dinner really turned out well I would make this again my husband liked it too.

Love this recipe!  I've also used the same recipe for carrots, green beans and have added sliced onion to the dish.  So good!

Even my picky grand sons enjoyed this wonderful side dish.

Yummy! I would cut back on the balsamic vinegar a bit.

roasted cauliflower & brussels sprouts with bacon

Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 10

Cost: $3.41 /serving

Author : Taste of Home

Ingredients

Instructions

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