This recipe appears in:The Food Lab: My Favorite Brussels Sprouts Recipes
I like to challenge myself to cook almost any recipe on the grill. So when I finally got around to making Kenji's brussels sprouts with bacon I've been lusting after for a year now, I thought I'd see what I could do over the flames.
Admittedly, this isn't the best suited recipe for the grill because of a few challenges. First, the sprouts won't cook completely through in the little amount of time they take to brown on the grill, which I solved by boiling them in water for 5 minutes. Second, the bacon needs to be cooked in a skillet, which can be done on the grill, but it's not really "grilling."
Nevertheless the recipe turned out excellent. I added some shallots along with the bacon which added a nice sweetness that contrasted with the crispy, bitter sprouts. Of course, the bacon did wonders to make the brussels sprouts a vegetable almost anyone would want, proven by how fast they disappeared at dinner. Seconds weren't even an option.
Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by burssels sprouts and cook for 5 minutes. Drain and set aside.
Add bacon into a 10-inch skillet over medium-high heat and cook until fat renders and bacon crisps. Remove bacon to a large bowl and remove all bacon fat expect 1 tablespoon. Add shallots into pan and cook until lightly browned. Remove to bowl with bacon.
Place brussels sprouts in a large bowl and toss with reserved bacon fat and salt and pepper to taste. Place on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side.
Remove brussels sprout from grill into bowl with bacon and shallots, toss to combine. Pour out onto a serving dish and serve immediately.