RSS
Home
Easy Thanksgiving recipe: roast bacon-wrapped Brussels sprouts and cauliflower
Print
Email
RSS
Subscribe
Purple cauliflower and Brussels sprouts. Photo by Kit Pollard.
Since I was only looking for easy, fast, manageable recipes for our annual Mock Thanksgiving party (this year in cocktail, hors d'oeuvres-y form), Brussels sprouts and cauliflower seemed like a good idea. Both vegetables are in season right now, they're very pretty, and they taste great when they're roasted with just a little olive oil, salt and pepper. Also, they taste even more great when they're wrapped in bacon.
But then again, what doesn't?
One of our guests is a vegetarian, so we decided on two separate, but equally simple preparations. On one cookie sheet, we went straight vegetarian: just the vegetables with a bit of olive oil and salt and pepper. On another, we went whole hog - literally - wrapping bite-sized pieces of the vegetables with bacon. We roasted everything and served them all with toothpicks for easy eating.
And, I'm happy to report, we were successful all around. Both versions were caramelized, fragrant and full of crunchy, roasted deliciousness. Plus, since I used purple cauliflower, the end result was so pretty. In fact, the whole dish was so successful, I'm making it again for actual Thanksgiving this week.
Bacon-wrapped vegetables. Photo by Kit Pollard.
Roasted Brussels Sprouts and Cauliflower
Makes approximately 6-8 servings. Recipe takes about 25 minutes, 10 minutes active time.
Ingredients
- 1 head cauliflower (preferably a cool color, like purple or orange)
- 1 package fresh Brussels sprouts (about 2 cups)
- 2 tablespoons olive oil
- Salt and pepper
Preheat the oven to 425 degrees.
Half each Brussels sprout. Cut stalks off cauliflower, dividing into individual bite-sized flowers. Place vegetables on a cookie sheet and cover with olive oil, salt and freshly ground pepper (to taste). Toss with hands.
Roast in oven for approximately 15 minutes, until vegetables are dark, caramelized and crunchy.
Bacon-wrapped Brussels Sprouts and Cauliflower
Makes approximately 6-8 servings. Recipe takes about 30 minutes, 15 minutes active time.
Ingredients
- 1 head cauliflower (preferably a cool color, like purple or orange)
- 1 package fresh Brussels sprouts (about 2 cups)
- 1 1-pound package bacon, slices cut in half
Half each Brussels sprout. Cut stalks off cauliflower, dividing into individual bite-sized flowers. Wrap each piece of vegetable in a piece of bacon, securing the bacon to the vegetable with a toothpick.
Roast in oven for approximately 15 minutes, until bacon is cooked through and vegetables are dark, caramelized and crunchy.
Check out the rest of my Mock Thanksgiving recipes:
- Mock Thanksgiving wrap-up (including fried turkey and cranberry bruschetta preparations)
- Cranberry bellinis and herbed cheese puffs
- Butternut squash soup
- Stuffing "cupcakes"
Related Articles:
Comments
