Ingredients
1 1/2
lb fresh Brussels sprouts, trimmed, cut in half
2
medium heads cauliflower (about 2 lb each), cut into florets
1/4
cup olive oil
2
tablespoons sugar
10
slices bacon
2
tablespoons white wine vinegar
1
tablespoon olive oil
2
cloves garlic, finely chopped
1
teaspoon salt
1/2
teaspoon pepper
3/4
cup pitted kalamata olives, coarsely chopped
1
tablespoon chopped fresh parsley
1
teaspoon chopped fresh thyme leaves
Preparation
Heat oven to 450°F. In large roasting pan, toss Brussels sprouts, cauliflower, 1/4 cup oil and the sugar. Spread vegetables in single layer.
Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 tablespoons bacon drippings to small bowl; stir in vinegar, 1 tablespoon oil, the garlic, salt and pepper.
Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.
