Grill Basket Bacon-Wrapped Brussels Sprouts
- Level: Easy
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 116
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 11
- Sodium
- 140
- Total: 1 hr 10 min
- Active: 15 min
Ingredients
12 medium Brussels sprouts (about 6 ounces)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 strips bacon
2 tablespoons maple syrup
1/4 cup mayonnaise
Juice of 1/2 lemon
Directions
Special equipment:
a 12-cavity meatball grill basket- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
- Add the Brussels sprouts to a medium bowl and toss with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cut each strip of bacon in half widthwise so you have 12 shorter pieces. Brush both sides of each piece of bacon with maple syrup, then season with a few grinds of pepper.
- Wrap each Brussels sprout in one piece of bacon and place seam-side down into a cavity of a 12-cavity meatball grill basket. Close and clasp the grill basket according to the manufacturer’s directions. Place the grill basket onto the indirect heat section of the grill, making sure that the bacon seam is facing down. Cover the grill and cook until the bacon fat is rendered, the Brussels sprouts are tender and the bacon is crispy, 45 to 50 minutes.
- Meanwhile, mix the mayonnaise with the lemon juice in a small bowl until smooth. Line a baking sheet with paper towels place a wire rack on top.
- Transfer the grill basket to the prepared wire rack. Let sit for 5 minutes, then unclasp and transfer the Brussels sprouts to a platter. Serve warm with the mayo mixture on the side.