Roasted Brussels Sprouts and Cauliflower with Toasted Pecans and Bacon

Roasted Brussels Sprout and Cauliflower with Toasted Pecans and Bacon

Roasted Brussels Sprout and Cauliflower with Toasted Pecans and Bacon

Brussels sprouts fans unite!  I really had no idea what kind of response I was going to get when I decided to “test” this dish at cooking class the other night.  Just as I was leaving my husband offered, “No one is going to like that.”  Thanks for the support honey!  When it came time to introduce the menu for the night I timidly asked the class, “how many of you enjoy Brussels sprouts?”  Well about 3/4 of the class raised their hands enthusiastically.  I was shocked . . . and pleased.  The even better news is that after tasting this dish I’d won over a few of the 1/4 who hadn’t raise their hands.  My husband on the other hand . . . Can’t win them all.

roasted-brussel-sprouts-and-cauliflower-with-toasted-pecans-and-bacon-5

I’m a fan.  Maybe because my mother served Brussels sprouts fairly often in our Southern California home.  I thought they resembled baby cabbages, so cutely packaged and all.  She’d smother them with butter and lemon, just the way I loved them.  This recipe the lowly sprout is paired with cauliflower, another often maligned vegetable for all it’s gas-producing properties and pungent smells.  But together they combine for a nutrient-packed duo that’s hard to beat.

roasted-brussel-sprouts-and-cauliflower-with-toasted-pecans-and-bacon-4 Roasting brings out more flavor, more sweetness, more appeal if you ask me.  But to make them even more fabulous and fitting for a holiday table, I top with toasted pecans, crumbled bacon and a drizzle of pure maple syrup.  Pure delight.

roasted-brussel-sprouts-and-cauliflower-with-toasted-pecans-and-bacon-2My holiday table isn’t quite complete without this traditional, made modern side dish.  I hope you’re a fan already but if not, give these a try.  I bet I win you over too!

One Year Ago:  Winter Squash Mash                                                                                                      Two Years Ago:  Fresh Herb Couscous Stuffing

Roasted Brussels Sprouts and Cauliflower with Toasted Pecans and Bacon

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6-8 servings

  • Roasted Brussels Sprouts and Cauliflower with Toasted Pecans and Bacon
  • 1/2 cup pecans, chopped
  • 6 slices center-cut bacon
  • 1 pound cauliflower flowerettes
  • 1 pound Brussels sprouts, cut in half (outer leaves removed)
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp pure maple syrup
  • 2 Tbsp balsamic glaze
  1.  Add chopped pecans to a small skillet and place over medium-high heat until lightly toasted and fragrant, tossing occasionally to prevent burning. Remove from heat and set aside. Cook bacon in the same small skillet until crisp. Remove from skillet and let drain on paper towel. Crumble and set aside.
  2. Preheat oven to 425 degrees F. Toss cauliflower and Brussels sprouts with olive oil, salt, and pepper, directly on a 15 x 10-inch baking sheet. Roast, stirring midway through to promote even browning, until vegetables are tender and caramelized, about 20 minutes. Add maple syrup and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish. Right before serving, drizzle balsamic glaze and top with chopped pecans and bacon.
http://insidekarenskitchen.com/roasted-brussels-sprouts-and-cauliflower-with-toasted-pecans-and-bacon/

 

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5 comments

  1. Lindsey says:

    I have never really had Brussels sprouts. The last time I had them I think I must have been 7. One of my mother’s friends was having a Christmas dinner party and we were invited. It was the first time I had been exposed to Brussels sprouts and they were doused in a cheese sauce. I distinctly remember that they were very hard and I couldn’t chew them. I didn’t like them very much. I have been wanting to give brussel sprouts another chance and I think this recipe is the answer. They look delicious and very appetizing. Your Brussels sprouts look nothing like the Brussels sprouts I have had and that is a good thing. Thanks for the awesome recipe!

    • Karen says:

      Your childhood experience is not unlike mine at times. But when served freshly steamed with lemon juice and a little butter or roasted like in this dish, they are so addicting. I hope you enjoy them and have a Happy Thanksgiving!

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