Grilled Brussels Sprouts with Bacon

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6-8

A delicious side dish of grilled Brussels sprouts and bacon, perfect for almost any main course and a truly festive addition. The sprouts are pre-boiled in the microwave, then skewered with bacon on small skewers and grilled until fragrant. The crispy bacon and vegetables are then tossed with a vinaigrette made with wine vinegar, mustard, honey, herbs, and olive oil, and topped with toasted hazelnuts and fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup olive oil + extra for greasing the grill grate and drizzling over the vegetables
0.9 kg Brussels sprouts, trimmed; cut large heads in half, leave small ones whole
4 slices bacon (about 110g), cut into 2cm pieces.
2 tablespoons red wine vinegar
2 tsp grainy mustard
2 teaspoons of honey
1 small clove of garlic, finely grated
1/4 tbsp. roasted hazelnuts, chopped
1/3 cup parsley leaves
Special equipment: 10-12 metal or wooden skewers, 30 cm long. (Soak wooden skewers in water for 15 minutes)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, bacon, wine vinegar, whole grain mustard, honey, garlic, hazelnuts, parsley

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Lightly coat the grill grate with vegetable oil.
Place the Brussels sprouts in a large bowl. Drizzle with olive oil, season with salt and pepper, and sprinkle with bacon bits. Cover tightly with plastic wrap; use a knife to make a small slit in the center to allow steam to escape. Microwave on high power for 4 minutes. Stir, cover again, and cook until the sprouts are slightly tender when pierced with a knife, another 3 to 4 minutes.

When cool enough to handle, thread the cabbage heads onto skewers, alternating them with bacon pieces, leaving a small space between each piece. There will be more cabbage than bacon. Place the skewers on the grill. Cover and grill for 5 minutes, then flip and grill until the cabbage is lightly browned and tender, and the bacon is darkened and crispy around the edges, another 5-6 minutes.
Meanwhile, in a large bowl, combine the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Whisking constantly, pour in 1/3 cup olive oil.
Remove the skewers from the grill and remove the cabbage and bacon while still hot; add to a large bowl with the dressing. Add half of the chopped hazelnuts. Gently toss to coat. Transfer to a serving platter and sprinkle with the remaining hazelnuts and parsley leaves. Serve warm or at room temperature.

Categories:

recipe / Main courses / Vegetables and mushrooms / Grill, barbecue / Grilled vegetables and fruits / Cabbage dishes / Main courses with cabbage / Brussels sprouts dishes / Food Network - recipes

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