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 RECIPE
Roasted Brussels Sprouts and Cauliflower, a simple roasted vegetable recipe combining two of your favorite veggies for a delicious side dish. Only 5 ingredients and 40 minutes!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
- Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 16 g, Fat 8 g, SaturatedFat 1 g, Sodium 72 mg, Protein 6 g, Fiber 7 g, Sugar 5 g, UnsaturatedFat 6 g
ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES
A hearty, one-pan meal that's ready in just 50 minutes, our roasted pork loin dinner includes bacon, Brussels sprouts and red potatoes.
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
- Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
- Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
- Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
- Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
- Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.
Nutrition Facts : Calories 530, Carbohydrate 44 g, Cholesterol 115 mg, Fat 3, Fiber 8 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g
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