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