These grilled Brussels sprouts with bacon are the perfect holiday side dish for anyone who wants to take their cooking outside (or doesn't have any more oven space). The heat of the grill transforms simple skewers of sprouts and bacon into an unforgettable side dish.
With your holiday oven stuffed to capacity with roast turkey, garlic mashed potatoes, stuffing, and more, you need as many recipes for Thanksgiving sides that don't require an oven as you can find. Which is why you'll love these Brussels sprouts skewers. They're easy to make, cook up quickly on the grill, and have plenty of bacon (which everyone knows is the key to a great Brussels sprouts recipe!)
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Ingredients and Substitutions
- Brussels sprouts--Look for sprouts that are tightly closed without any visible scarring or wilted leaves. Larger sprouts will be easier to skewer, and less likely to split.
- Bacon--Regular thin-cut bacon works best here. Thick cut bacon will take too long to cook and your sprouts may end up overdone.
- Balsamic vinegar--Choose wisely. You'll be brushing this on at the very end, so the flavor of the vinegar will shine. A thicker, aged vinegar is lovely here.
How to Grill Brussels Sprouts
1. Toss the Brussels sprouts with oil, salt, and pepper.
2. Slide the bacon and Brussels sprouts onto skewers, wrapping the bacon around one side of each sprout as you add it.
3. Grill the skewers, turning occasionally, until the bacon is crisp and the sprouts are just tender.
4. Brush the cooked skewers with balsamic vinegar and serve immediately.
FAQs
This is a matter of personal preference. The recipe, as written, will give you sprouts that are cooked, but still a little firm in the center, similar to roasted Brussels sprouts. If you prefer sprouts that are soft the whole way through, boil the sprouts whole in boiling water for 3 minutes. Drain and transfer them to an ice bath to cool, then pat dry before slicing in half.
If you are making the recipe as written, use thin metal skewers. The raw Brussels sprouts are very firm and wooden skewers aren't strong enough to pierce them without breaking, while the flat metal skewers may cause the sprouts to split.
If you don't have thin metal skewers, follow the directions above for parboiling the Brussels sprouts. This will make them soft enough to skewer with a wooden skewer. Wooden skewers do need to be soaked for an hour before grilling.
You can prepare the skewers, without cooking them, up to 3 hours before grilling. Cover and store them in the fridge until you're ready to grill.
Tips and Troubleshooting
- The bacon will cause some flaring. If it's excessive, move the skewers so that they sit between burners, and not over direct heat.
- This recipe is suitable for gluten-free and dairy-free diets.
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Recipe
Grilled Brussels Sprouts with Bacon
Equipment
Ingredients
- 12 ounces (340 g) Brussels sprouts trimmed and halved through the core
- 1 tablespoon olive oil
- ¼ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 4 slices bacon
- 2 teaspoons balsamic vinegar
Instructions
- Preheat the grill for medium heat (350°F | 180°C). Ideally you want several burners on low heat to avoid flaring.
- Place the sprouts in a large bowl. Drizzle with the olive oil and toss to coat. Season with ¼ teaspoon each of salt and pepper and toss again.
- Thread the bacon and sprouts onto 4 skewers. To do this, start by poking the skewer into one end of a bacon slice. Firmly push one Brussels sprout half onto the skewer (this does require a little effort), then wrap the bacon around the edge of the sprout and pierce it with the skewer. Continue layering the sprouts and bacon until you reach the end of your bacon strip. Repeat with the remaining skewers.
- Grill the skewers, turning occasionally, until the bacon is cooked and the outer leaves of the sprouts are crisp, about 15 minutes.
- Remove from the grill and brush with the balsamic vinegar. Serve immediately.
Notes
- Make softer sprouts--The cooked Brussels sprouts are slightly firm in the center. If you prefer softer sprouts, parboil them for 3 minutes before halving and skewering.
- Avoid flare-ups--If you experience a lot of flaring from the bacon, move the skewers so that they sit between burners, and not over direct heat.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
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