Name: Roasted Brussels Sprouts and Cauliflower with Bacon Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 lb. fresh Brussels sprouts; 1 small head of cauliflower; Olive Oil; Freshly Ground Pepper and Salt; 4 thick cut bacon strips; 1 tbsp balsamic vinegar; 1 heaping tsp Dijon mustard

Roasted Brussels sprouts are hot, hot, hot right now and I’m glad since I’m a long time lover of the cute little cabbages.

I wanted to do a vegetable lunch today, so decided on roasting Brussels sprouts and cauliflower, adding a little bacon and finishing it off with a nice flavorful dressing.

Oh, and I roasted a couple of quartered Yukon gold potatoes that aren’t included in this particular recipe.

It’s easy enough to throw this together. Just half the sprouts, break up the cauliflower, sprinkle with salt and pepper and toss with a little olive oil.

Oh, and I forgot to tell you about the bacon crumbles and balsamic vinegar dressing. That really makes this dish into a complete and delicious meal.

You feel like you’re eating healthy except for that pesky bacon grease added to the dressing. You can lighten it up and just use olive oil if you want. Coward.

Roasted Brussels Sprouts and Cauliflower with Bacon Dressing is my idea of a filling and tasty side dish. Kind of easy, too.

Have these for a Thanksgiving vegetable side – even people who say they hate Brussels sprouts like these!

Roasted Brussels Sprouts and Cauliflower with Bacon Dressing

Yield: 2 main or 4 sides

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Outstanding served as a main or a side dish. Finished with bacon bits and a bacon balsamic mustard dressing.

Ingredients

1 lb. fresh Brussels sprouts
1 small head of cauliflower
Olive Oil
Freshly Ground Pepper and Salt
4 thick cut bacon strips
1 tbsp balsamic vinegar
1 heaping tsp Dijon mustard

Instructions

Preheat the oven to 375°. Line a baking sheet with aluminum foil and set aside.
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.
When the vegetables are done, pour them into a large bowl. Right before serving, toss with the dressing (to taste) and sprinkle with the chopped bacon. Serve immediately.

Notes

Tips and Stuff:

The sprouts may get done before the cauliflower. Keep your eye on them and taste test them for firmness. Leave the cauliflower in another five minutes if needed. You want them done, but not mushy.

If you'd rather, use olive oil instead of the bacon drippings. It will still make a very nice dressing.

Nutrition Information:

Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 416mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 8g

Nutrition Values are Approximate

I haven’t had cabbage for years, but have always really liked it. Actually, the only way I’ve ever had it is boiled with bacon and onions and I still like it that way.

I bought a beautiful head of cabbage at the grocery in a burst of New -Year healthy- eating resolve, then got it home and stared at it. We don’t usually keep bacon in the house, since I’d have bacon at breakfast, lunch and dinner if we did, and Bret doesn’t like onions, so I wasn’t sure what to do with this one.

There are a lot of cabbage recipes out there, but this one caught my eye since I love almost any vegetable roasted. I didn’t find one exactly to our tastes, so revised it somewhat and came up with a great combination of ingredients and roasting time.

It’s simple, but is a tasty and healthy accompaniment to any meal, particularly pork. One night we had it along with a vegetable salad and baked sweet potato as our meal and it was wonderful.

I’ll definitely add this to the frequent vegetable rotation.

Roasted Cabbage

Yield: 5-6

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Great side vegetable for a healthy meal.

Ingredients

One large head of cabbage
1/4 C. olive oil
Garlic salt and pepper

Instructions

Preheat oven to 375 degrees.
Peel off the outer layer of the cabbage if it's not firmly surrounding the head. With core down, cut into 1 to 1 1/2-inch slices. (The core keeps the cabbage together while roasting.)
Lightly spray a large baking sheet and place the cabbage slices onto it. Pour 1/4 cup of olive oil into a bowl and lightly brush the top side of slices with it. Lightly sprinkle garlic salt and pepper.
With a spatula, carefully turn over the cabbage and repeat with oil, garlic salt and
pepper. Roast for 10-12 minutes, then carefully flip over cabbage slices and roast for another 9-10 minutes, until outside leaves are just turning brown and cabbage has softened. One head of cabbage makes 5-6 single slice servings

Notes

Tips and Stuff:
I like mine a little more done, so leave it in the full 13 minutes on each
side. I do pull off the very browned outer layers as they seem a bit
bitter. Just keep your eye on it and you'll figure out the texture you
like best.

I tried drizzling the olive oil on it, but don't have one of those neat-o
olive oil drizzling bottles. I highly recommend putting the oil into a
bowl and using your food brush to brush the oil on the cabbage, making sure to
get the oil in the natural openings in the cabbage. If I drizzled, I tended
to put too much oil.

Make sure the slices are a full 1 to 1 1/2 inches thick or they'll fall apart
while roasting.

Nutrition Information:

Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 83Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 51mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutritional values are approximate.

roasted vegetables

Ingredients

Instructions

Notes

Nutrition Information:

Ingredients

Instructions

Notes

Nutrition Information: