Roasted Cauliflower Brussels Sprouts With Bacon Recipes
ROASTED BRUSSELS SPROUTS & CAULIFLOWER
My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. - Patricia Hudson, Riverview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.
Nutrition Facts : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 194, Carbohydrate 12 g, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 578 mg
ROASTED BRUSSELS SPROUTS WITH BACON
There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.
Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.
ROASTED BRUSSELS SPROUTS WITH BACON
Roasted Brussels sprouts with bacon from KS.
Provided by g'ma
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
- Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
- Remove from the oven. Toss with pine nuts and serve.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 14.5 g, Cholesterol 15.1 mg, Fat 11.6 g, Fiber 5.3 g, Protein 11.4 g, SaturatedFat 2.8 g, Sodium 567.6 mg, Sugar 4 g
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ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH BACON
From myrecipereviews.com
Servings 2Total Time 40 minsCategory Vegetables/Side DishesCalories 148 per serving
- Wash and pat dry the vegetables. Cut the Brussels sprouts in half and trim the stem. Break the cauliflower into bite-sized pieces. Place vegetables in a large bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon ground pepper and 1 teaspoon salt.
- Spread the vegetables evenly on the prepared pan, cut side down on the sprouts, and cook for 20-25 minutes, tossing lightly and turning the sprouts after 15 minutes.
- While the vegetables are roasting, fry the bacon and chop it into small pieces. Save 3 tablespoons of the bacon drippings and put it into a small bowl. Add balsamic vinegar, Dijon mustard, and add a pinch of salt and pepper. Whisk until combined and set aside.
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