Grilled Brussels Sprouts and Bacon

This festive side dish is the perfect excuse to use your grill in the middle of winter.

Total Time:
55 min
30 min
5 min
20 min

6 to 8 servings

  • 1/3 cup extra-virgin olive oil, plus more for oiling the grill grates and drizzling
  • 2 pounds Brussels sprouts, trimmed, kept whole if small; halved through the stem if large
  • Kosher salt and freshly ground black pepper
  • 4 slices bacon (about 4 ounces), cut into 1-inch chunks
  • 2 tablespoons red wine vinegar
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons honey
  • 1 small garlic clove, finely grated1/4 cup toasted hazelnuts, chopped
  • 1/3 cup parsley leaves
  • Special equipment: Eight to ten 12-inch metal or wooden skewers, soaked in water for at least 15 minutes if wooden

  • Preheat a grill for cooking over medium heat. Lightly oil the grill grates.

  • Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more.

  • When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more.

  • Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil.

  • Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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