Roasted Brussels Sprouts & Cauliflower

12 servings (1/2 cup each)
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


8 bacon strips, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 cups Brussels sprouts, halved
4 cups fresh cauliflowerets
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional


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 400F 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.

Taste of Home