Ingredients
2 pounds fresh Brussels sprouts, thinly sliced1 pound fresh cauliflowerets (about 7 cups), thinly sliced1/4 cup olive oil1 teaspoon freshly ground pepper1/2 teaspoon salt1 pound bacon strips, cooked and crumbled1/3 to 1/2 cup balsamic vinaigrette
Preparation
Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans.
Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.
