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Roasted Brussels Sprouts and Cauliflower

garlic parmesan roasted Brussels sprouts on baking sheet.

Roasting vegetables brings out their natural sweetness and totally transforms them into something delicious. We topped these off with crumbled bacon and shredded Parmesan. A sprinkle of red pepper flakes would be a nice addition, if you like a little heat.

Roasting vegetables brings out their natural sweetness and totally transforms them into something delicious. We topped these off with crumbled bacon and shredded Parmesan. A sprinkle of red pepper flakes would be a nice addition, if you like a little heat.

Yield 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 slices bacon
  • 2 cups halved Brussels sprouts
  • 2 cups cauliflower florets
  • 4 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • Grated Parmesan, for serving

Instructions

  1. Preheat oven to 400 degrees. 
  2. While the oven is preheating, chop the bacon into bite-sized pieces and add to a large skillet over medium heat. Fry until crisp. Remove bacon to a paper towel lined plate and set aside.
  3. Add all of the remaining ingredients, aside from the Parmesan, to a large mixing  bowl. Pour the bacon drippings over the top.
  4. Stir well to coat. 
  5. Transfer the vegetables to a large rimmed baking sheet and bake for 20 minutes, stirring halfway through, or until vegetables are tender.
  6. Sprinkle with the cooked bacon and Parmesan before serving.

Notes

If you prefer not to use the bacon grease, you may sub in 1-2 tablespoons of the oil of your choice. We prefer avocado oil, if we're not using the bacon grease.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 772mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 3gProtein: 8g

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