Roasted Sprouts & Cauliflower

  • Prep Time:
  • Start to Finish:
  • Servings: 12


1 1/2 lb Green Giant™ Fresh Halved Brussels Sprouts
1 bag (32 oz) Green Giant™ Fresh Cauliflower Florets
1/4 cup olive oil
2 Tbsp sugar
10 slices bacon
2 Tbsp white wine vinegar
1 Tbsp olive oil
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp pepper
3/4 cup pitted Kalamata olives, coarsely chopped
1 Tbsp Green Giant™ Fresh Italian parsley, chopped
1 tsp Green Giant™ Fresh thyme leaves, chopped


  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 45-48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
  3. Meanwhile, in a large skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 Tbsp bacon drippings to small bowl; stir in vinegar, 1 Tbsp oil, the garlic, salt and pepper.
  4. Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.