I made this delicious side dish for my mini Thanksgiving, but it would work well with most meals.
My family loved the bacon & parmesan and I loved that they were eating Brussels sprouts and cauliflower!
Side note: As my kids get older, I think it’s getting confusing to refer to them by age. So now they have blog names.
Meet Dude & Spud.
And Me & Hubs
But back to awesome veggies…
Spud wasn’t feeling well, so he just ate the bacon (typical). But Dude actually ate and liked them, especially once I told him that the cauliflower was white broccoli and the
sprouts were round broccoli. Brussels
Roasted Brussels Sprouts & Cauliflower with Bacon
Adapted from Taste of Home
½ lb bacon, cut into 1-inch pieces
12 oz Brussels sprouts, trimmed and halved
1 small head cauliflower, cut into florets
3 cloves garlic, minced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ cup grated parmesan cheese
Preheat the oven to 375 degrees F
Cook the bacon to crisp in a large skillet. Drain on a paper towel lined plate (reserve 1 tsp bacon drippings from the pan).
Toss the Brussels sprouts, cauliflower florets, and garlic with the reserved bacon drippings and olive oil. Add the salt, pepper, and parmesan and toss until coated.
Spread the coated vegetables in a single layer on a rimmed baking sheet and roast in the preheated oven for 15-20 minutes or until the vegetables are tender and beginning to brown.