Roasted Brussels Sprouts & Cauliflower

• 8 bacon strips, chopped
• 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper
• 4 cups Brussels sprouts, halved
• 4 cups fresh cauliflowerets
• 1/4 cup grated Parmesan cheese
• Additional grated Parmesan cheese, optional

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
2. In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans.
3. Bake at 400u0b0 for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

bacon, garlic, olive oil, butter, kosher salt, ground pepper, brussels sprouts, fresh cauliflowerets, parmesan cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-brussels-sprouts-cauliflower/ (may not work)