Recipes

[Carol1229]

I was filing away magazines yesterday and happened to thumb through the October/November Taste of Home just to see what I'd dog-eared. Lo and behold.....in the contest winner section, there was a photo staring back at me of a side dish using all of the ingredients I had on my "use it up" list for dinner.

We've been in love with Brussels sprouts since I made them using a recipe shared on the Taste of Home board a few years ago. I've been meaning to branch out and try other recipes for them but none ever really "spoke" to me until last night-probably because this one fell right into my I-HAVE-to-use-these-vegetables-TONIGHT plan.

I didn't really deviate from the recipe much. The only ingredient I added was some chopped onion-about 1 cup-I add onion to just about everything that has garlic in it, so this recipe was no exception.

I did cut back on the garlic because the cloves I have here are HUGE......4 did the job nicely. The packet of bacon that I took out of the freezer to use had 6 slices in it, so that's what I used. That was plenty for us. The dish wasn't loaded with it but there was more than enough to impart the bacon flavor.

I had a good size head of cauliflower and a pretty big package of Brussels sprouts. I didn't measure to see if I had 4 cups of each-I figured if the mixture looked dry when I stirred it with the oil that I'd just add a splash more. It was fine-all the vegetables coated nicely.

I usually shred Parmesan cheese myself with the Microplane but I also buy a tub of mixed Parmesan and Romano in the specialty cheese section at the grocery store to use when recipes call for grated rather than shredded cheese. We like the mix of two cheeses-and it worked perfectly in this recipe.

I used my half sheet pan-it's about 18x13x1-inch-rather than two 15x10x1-inch pans that the recipe called for. It gave me plenty of room for all of the vegetables to spread out in a single layer.

I love the golden brown edges you get from roasting vegetables-and it brings out a "sweetness" too. It took about 25 minutes total time in my oven on convection mode to get the sprouts and cauliflower cooked through. We like our vegetables crisp-tender, so that time worked great for us. I would suggest if you like your vegetables cooked through more, add the baking time to get them close to the texture you want them before adding the cheese.

Bob and I give this recipe a big 2 thumbs up. The bacon adds a nice smoky background to the crisp-tender vegetables and that touch of cheese sends it right over the top.

When there's a good sale on Brussels sprouts and cauliflower at the grocery store, I know just the recipe I'll be making from now on-thank you Patricia!


Carol




ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
(Source: adapted from Taste of Home October/November 2012)

6 strips bacon
4 large garlic cloves, minced
1 c. chopped onion
1 Tbsp. olive oil
1 Tbsp. butter, melted
1/4 tsp. kosher salt
1/4 tsp. coarsely ground pepper
4 c. Brussels sprouts, halved
4 c. fresh cauliflowerets
1/4 c. grated Parmesan cheese
Additional grated Parmesan cheese, optional

Preheat oven to 350 degrees.

In a large skillet, cook bacon over medium heat until crisp. Remove to a plate lined with paper towels to drain. Reserve 1 Tbsp. drippings; discard the remainder. Chop the cooked bacon into small pieces; set aside.

In a large bowl, mix the garlic, onion, oil, butter, salt, pepper and the reserved bacon drippings. Add Brussels sprouts and cauliflowerets; toss to coat.

Transfer to (1) 18x13x1-inch OR (2) 15x10x1-inch baking sheets sprayed with nonstick cooking spray.

Bake @ 350 degrees for 15 minutes. If using 1 pan, sprinkle 1/4 c. Parmesan cheese over the vegetables; if using 2 pans, sprinkle EACH pan with 2 Tbsp. cheese. Return to the oven and bake @ 350 degrees for 5-8 minutes or until the vegetables are tender.

Sprinkle the vegetables with bacon and, if desired, additional cheese.12 servings (1/2 cup each).