260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Roasted Brussels Sprouts and Cauliflower with Bacon and Rosemary

October 28, 2013, 9:50 am

2 slices thick bacon, chopped
1 medium cauliflower, quartered, cored and cut into 1-inch florets
2 cups Brussels sprouts, halved lengthwise
2 tablespoons bacon fat
1 ½ teaspoons chopped fresh rosemary
sea salt and black pepper to taste

  1. Brown bacon in a cast iron pan until crispy. Remove bacon with a slotted spoon and set aside. Reserve bacon fat. You should have about 2 tablespoons.
  2. In large bowl, combine cauliflower and Brussels sprouts. Drizzle bacon fat on top. Add  rosemary, salt and pepper and toss well.
  3. Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Roast until vegetables are tender and beginning to brown at edges, about 20 - 22 minutes, stirring halfway through. Serve immediately with reserved bacon.