Monday, April 8, 2013

Roasted Brussels Sprouts and Cauliflower with Bacon - dinner part 2

hasselback potatoes 2276

This is my favorite veggie mix at the moment! I love how these two veggies compliment one another when roasted together, and bacon makes everything better!! I think I have actually made this 4 or 5 times over the last month. it's so easy, so yummy, and it can be eaten as either a side dish or a main dish. Oh wait, am I the only person who things Brussels sprouts=dinner...?


Anyway, this was the perfect compliment to our Hasselback Potatoes and part two of this dinner.

I love that Reid and I have been cooking each other for our date nights. Since getting diagnosed with celiac, I have been wary to eat out at places that do not advertise a gluten free menu. And even when there is a GF menu, sometimes the options are very, very limited. So eating at home is the best option!

hasselback potatoes 2264
hasselback potatoes 2266

When and What:
  • Monday, March 25th, 2013
  • Crispy Bacon roasted Brussels Sprouts and Cauliflower - as part of dinner
Ingredients:
  • a bag of Brussels sprouts (10-15)
  • half a head of cauliflower
  • 2 tablespoons of coconut oil, melted
  • 3 pieces of raw bacon, chopped
  • salt and pepper
How I made it:
  • I cut the ends off of the Brussels spouts and then halved them, releasing some of the leaves
  • Then I cut the cauliflower into pieces about the same size as the halved srouts
  • I tossed them in a bowl with the melted coconut oil and chopped bacon, working to coat the veggies a bit
  • Then I spread them on a foil lined baking sheet, seasoned them with salt and pepper (I am pretty liberal with both) and baked them for a total of 30 minutes, turning them and mixing everything up every 10 minutes

hasselback potatoes 2273


Photo Credit to Reid Kasprowicz

Subscribe to Reston Style
Like Reston Style on Facebook

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...