1 1/2 lb Green Giant® Fresh Brussels sprouts, trimmed, cut in half
1 (32 oz) bag Green Giant® Fresh Cauliflower 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 Green Giant® Fresh Italian Parsley
1 teaspoon chopped Green Giant® Fresh Thyme leaves
1. 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.
2. Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
3. 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.
4. Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.
1 Serving: Calories 194 (Calories from Fat nc); Total Fat 15g (Saturated Fat 3g); Cholesterol nc; Sodium 578mg; Total Carbohydrate 12g (Dietary Fiber 4g); Protein 6g
% Daily Value: Vitamin A nc; Vitamin C nc; Calcium nc; Iron nc
Exchanges: 2 Vegetable, 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choices: 1