Roasted Brussels Sprouts and Cauliflower

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.

Course Side Dishes

Cuisine American

Keyword low carb roasted vegetables, roasted Brussels sprouts, roasted Brussels sprouts with bacon

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 109kcal

Author Karly Campbell

Equipment

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

Preheat oven to 400 degrees.
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.
Add all of the remaining ingredients, aside from the Parmesan, to a large mixing bowl. Pour the bacon drippings over the top.
Stir well to coat.
Transfer the vegetables to a large rimmed baking sheet and bake for 20 minutes, stirring halfway through, or until vegetables are tender.
Sprinkle with the cooked bacon and Parmesan before serving.

Video

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