It’s December, and if you’re like us you’re fluttering from one holiday party to another like the vibrant social butterfly that you are. Okay—that doesn’t accurately describe our lives either. But many of us have at least a couple social gatherings this time of year: a family holiday celebration, an end-of-year get-together with friends.

You may have to bring a side dish to one of these parties, so what should you make? Or, to be exact, what bacon dish should you make?

Here are three delectable options for you.

Roasted Cauliflower and Brussels Sprouts with Bacon

Roasted Cauliflower and Brussels Sprouts with BaconImage Courtesy of

Makes: 10 servings
Prep: 30 minutes / Bake: 20 minutes

  • 2 pounds fresh Brussels sprouts, thinly sliced
  • 1 pound fresh cauliflowerets (about 7 cups), thinly sliced
  • 1/4 cup olive oil
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/3 to 1/2 cup balsamic vinaigrette


  1. Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-inch baking pans.
  2. Roast 20–25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette, and toss to coat.

Sauteed Spinach with Bacon

Sauteed Spinach with BaconImage Courtesy of

Makes: 4 servings
Prep: 20 minutes / Bake: 20 minutes

  • 2 slices bacon (about 2 ounces total), cut crosswise into 1/2-inch strips
  • 3 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, well washed and dried
  • Coarse salt and ground pepper
  • 2 teaspoons white-wine vinegar


  1. In a large skillet over medium heat, cook bacon until crispy, about 5–8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet. Drain on a paper towel. Set aside.
  2. Increase heat to high and fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, about 1–3 minutes.
  3. Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar. Season with salt and pepper. Serve sprinkled with crispy bacon.

Sauteed Corn, Bacon, and Scallions

Sauteed Corn Bacon and ScallionsImage Courtesy of

Makes: 4 servings
Prep: 20 minutes / Bake: 20 minutes

  • 4 slices of bacon, cut into 1-inch strips
  • 4 cups corn kernels
  • Coarse salt and ground black pepper
  • Pinch of red pepper flakes
  • 2 to 3 scallions, sliced


  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4–6 minutes.
  2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.
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