Roasted Brussels Sprouts and Cauliflower

Preheat the oven to 350ºF.

In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of the drippings and discard the remainder. Chop the bacon into small pieces and set aside.

In a large bowl, mix the garlic, onion, oil, butter, salt, pepper and the reserved bacon drippings. Add Brussels sprouts and cauliflower florets. Toss to coat.

Transfer the vegetable mixture to one 18x13x1-inch or two 15x10x1-inch baking sheets that have been sprayed with nonstick cooking spray.

Bake at 350ºF for 15 minutes. If using 1 pan, sprinkle 1/4 cup Parmesan cheese over the vegetables. If using 2 pans, sprinkle each pan of vegetables with 2 tablespoons Parmesan cheese. Return to the oven and bake at 350ºF for 5-8 minutes or until the vegetables are tender.

Sprinkle the vegetables with the chopped bacon and, if desired, additional Parmesan cheese. Makes 12 servings (1/2 cup each).

Adapted from Taste of Home.