Roasted Brussels Sprouts with Bacon
You will never enjoy boiled Brussels sprouts again – not after you’ve had them roasted with wood smoke and bacon and onions. If buying Brussels sprouts from a bin of loose ones, pick smaller ones that seem firm with a minimum of loose or discolored leaves. If you are lucky, you can buy them still on the stalk, ensuring freshness.
- 2 pounds fresh Brussels sprouts
- 2 tablespoons olive oil or vegetable oil
- Salt and freshly ground black pepper
- 6 strips of thick-cut bacon, diced
- 1 small onion, diced
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar (optional)
Trim the root end of the Brussels sprouts and remove any loose, discolored, or damaged leaves. Slice each in half through the root end. Transfer the halves to a mixing bowl and toss with the olive oil and salt and pepper to taste. Then tip onto a rimmed baking sheet and arrange in a single layer, at least half cut sides down.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the baking sheet on the grill grate, and roast the Brussels sprouts until they being to brown, about 20 minutes.
Meanwhile, put the bacon in a cold frying pan. Saute until the bacon begins to render its fat, then add the diced onion and sauté for 3 to 5 minutes until the onion is translucent and the bacon is beginning to brown. (Do not cook the bacon until crisp as the bacon will continue to cook on the grill.)
Using a thin metal spatula, turn the Brussels sprouts. Add the bacon and onion mixture along with the chicken broth and balsamic vinegar, if using, to the pan. Continue to cook the Brussels sprouts until they are tender, about 10 minutes more. Transfer to a serving bowl.