If you’ve seached online or through a magazine lately, you’ve probably seen at least one recipe that calls for roasting autumn vegetables. One reason is that fall veggies hold up well to this cooking method. Sweet potatoes, parsnips, turnips, brussels sprouts, acorn and butternut squashes, and cauliflower are just a few vegetables that are ideal for roasting.
If you’ve never tried roasting veggies, I strongly encourage it. You’ll be surprised at the depth of flavor it gives to your vegetables. I recently found a recipe for roasted brussels sprouts and cauliflower, which I’ve altered to make it a bit healthier and it’s become an instant hit with my family. The funny thing is that my husband is not a big fan of brussels sprouts and cauliflower is not on the list of favorite veggies for my son. However, roasting these vegetables gives them a different flavor than boiling or sauteeing. You might find that a vegetable you don’t normally enjoy will surprise you with an entirely different flavor after roasting it.
I’ll share this recipe for roasted brussels sprouts and cauliflower with you. It’s easy and makes for a great weeknight side dish. My version uses turkey bacon and no butter, unlike the original recipe. Enjoy!
Roasted Brussels Sprouts & Cauliflower
1 large head of fresh cauliflower
1 pint container of fresh brussels sprouts, halved
6 fresh garlic cloves, chopped
6 slices of turkey bacon, cooked and crumbled
salt and pepper to taste
Pre-heat oven to 375 degrees. Spray a non-stick roasting pan with cooking spray and add all vegetables (including garlic) to the pan. Drizzle olive oil on top of vegetables and then stir so that oil coats the vegetables well. Roast vegetables for 15 minutes and remove from oven and stir. Test vegetables with a knife to see if they are tender. If not, place back into oven for another 10 minutes. When tender and slightly browned remove from oven, sprinkly lightly with Parmesan cheese and serve immediately.
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