For a great, simple side dish in the winter, roasted vegetables are our go-to dish. Simple to prep and very easy to make, we also love that turning on the oven helps heat the house up and beat the winter chill! The roasting brings out the natural sweetness in the veggies and they pick up a nice richness from the olive oil drizzled over them. The key for roasted vegetables is a high heat, which helps caramelize the exterior while preserving the moist and tender inside, so we usually roast at 425°. You can roast almost any vegetable and make a delicious dish, and your recipe can vary depending on what seasonal vegetables are available. An added bonus is that this dish is also very healthy which is always a nice bonus!
In this recipe, we are just going to roast cauliflower and pair it with a great flavorful dip. Hot and bubbly, the cheesy smokey dip picks up the sweetness of the cauliflower making this a great appetizer or side dish. (You can also dip bread and crackers in this. No judging if you do!)
- 1 head cauliflower, chopped into florets
- 2 Tbsp Olive Oil
- Salt and pepper to taste
Place cauliflower on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes or until fork tender. Toss or stir the cauliflower after the first 20 minutes or roasting to get even caramelizing on the cauliflower.
- 4 slices bacon, cooked and chopped
- 1/4 onion, chopped
- 1 tablespoon butter
- 8 ounces cream cheese, room temperature
- 3/4 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon ground black pepper
Preheat oven to 350°. Dice the onion and sauté in skillet with the butter, over medium heat. Cook the onions until softened and just starting to brown, approximately 5-10 minutes.
In a medium bowl, combine the bacon, onion, cream cheese, Parmesan, garlic powder, and pepper. Stir until well combined (you can use a hand mixer as well.) Add to a small ovenproof dish and bake for 15 minutes or until the top is bubbly and golden brown.