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
- 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.
- In large bowl, combine cauliflower and Brussels sprouts. Drizzle bacon fat on top. Add rosemary, salt and pepper and toss well.
- 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.