Grilled Brussels Sprouts with Bacon
Brussels sprouts and bacon are meant to be together. Grilling makes them even better.
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.
Nutrition
Serving: 1 skewerCalories: 174kcalCarbohydrates: 9gProtein: 10gFat: 12gCholesterol: 21mgSodium: 608mgFiber: 3gSugar: 2g
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