Monday, April 8, 2013

Roasted Brussels Sprouts and Cauliflower with Bacon - dinner part 2

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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!

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When and What:
  • Monday, March 25th, 2013
  • Crispy Bacon roasted Brussels Sprouts and Cauliflower - as part of dinner
  • 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

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Photo Credit to Reid Kasprowicz

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