BACON BUTTER ROASTED VEGGIES

1/2 lb bacon, cooked crispy and chopped

2 pounds brussel sprouts, trimmed and sliced into thirds

1 head cauliflower, heart removed and florets sliced

4 tbsp butter, softened

2 tbsp olive oil

2 garlic cloves, minced

1/2 lemon, for juice and zest

Pepper (salt optional, we did not use it because of the bacon)

Preheat oven to 375
In a large bowl, toss veggies, olive oil, pepper and 1 big squeeze of lemon together until evenly coated. Set aside
In a small bowl, smash and mix softened butter until it is smooth. Stir in 1/2 cup of crumbled, chopped bacon and continue mixing.
Add veggies to a sheet pan, top with remaining bacon
Place little pats of the bacon butter over the top evenly. You may have leftover butter. We only used about 2 tbsp equivalent.
Roast for 25-30 mins, turning and mixing half way through.
Finish with lemon zest before serving.

This Article And Recipe Adapted From This Site