This side dish of roasted cauliflower, broccoli, and bacon is a very simple yet flavor-filled dish. All of the ingredients are oven roasted, even the bacon. The dish is then tossed with a spicy sweet soy sauce.
The ease of making this side dish is that the vegetables and bacon are both placed in the oven at the same time. The bacon cooks earlier and can be chopped while waiting for the vegetables, as well as making the spicy soy sauce.
Suggested tools: Sheet pan for vegetables; Sheet pan with a cooling rack for bacon
1-2 Tablespoons olive oil (for the vegetables)
1 large head fresh cauliflower (about 2-1/2 pounds), chopped into large parts
1 medium size broccoli floret, chopped into large parts
1 large vadallia onion cut into large florets
2 garlic cloves, perferably roasted
Salt and pepper to taste
1 pound of thick-cut smoked bacon
Ingredients for Spicy Soy Sauce Dressing*
2 Tablespoons olive oil (for the dressing)
1 garlic clove, minced.
1/2 teaspoon red pepper flakes
3 Tablespoons soy sauce
1 Tablespoon sugar
Place all vegetables in a large bowl.
Add olive oil, salt and pepper. Toss well.
Spread vegetables on a sheet pan and set aside.
Line a sheet pan with aluminum foil and place a cooling rack on top of it.
Spread bacon slices on the cooling rack. This method will give you a more crisp bacon, as well as allow bacon fat to drip away from the bacon.
Place the sheet pan with the bacon on the top rack of the oven. Bake for 15-20 minutes or until bacon is cooked to your desired donness.
Place the vegetable sheet pan on the middle rack of the oven (at the same time you placed the bacon in the oven) and bake for 25-30 minutes.
White the bacon and vegetables are in the oven prepare the dressing. Mix all ingredients and stir well. Set aside.
When the bacon is ready, allow it to cool a little and then cut into 1/4 inch pieces.
When the vegetables are ready, transfer them to a large bowl and toss with the spicy soy sauce dressing.
Add about half of the bacon and toss. Then garnish with remaining half of bacon.
*Cooking notes. I cannot take credit for this delicious dressing. I’ve been making it for years from the cookbook called Good Food Book by Jand Brody.