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.
OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI
There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.
Provided by Alex Apgar
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
- Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
- Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
- Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
- Remove from the oven and allow to rest 2 to 3 minutes before serving.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 11.8 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 749.4 mg, Sugar 3.8 g
ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans., Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 192 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
CAULIFLOWER AND BRUSSELS SPROUTS
This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy!
Provided by BeccaB3c
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
- Then, cover it, and continue cooking until just tender.
- Drain the vegetables.
- Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
- Sprinkle with thyme, salt, and white pepper.
- Spoon the condensed soup on top and sprinkle with crumbs.
- Bake at 350 degrees until bubbly and heated through.
- (app. 25 minutes?) Serves 6.
Nutrition Facts : Calories 121.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 620.2, Carbohydrate 16.8, Fiber 4.5, Sugar 4.6, Protein 5.9
CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
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5/5 (11)Total Time 41 minsCategory Side DishCalories 375 per serving
- Set aside a large bowl of water and ice to shock your veggies post-blanching, big enough to accomodate your colander/strainer.
- If using a whole head of cauliflower, cauliflower and cut into florets. If purchasing frozen pre-cut florets, defrost or steam and set aside. For the sprouts, trim and quarter lengthwise into wedges. If using raw cauliflower, cook the florets in a pot of boiling, lightly salted water for 3 minutes, then add the quartered brussels sprouts and continue cooking for 3 minutes until tender but still al dente/firm.
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