Brussel sprouts are mortal enemies to pretty much every kid and even some adults. (Not going to lie. That includes me.) Leave it to bacon to take something that may get stuck in your throat and refuse to be swallowed and turn it into a salted, porky bite of goodness that you can't stop eating. And just happens to also have a little healthy green in it too.
Roasted Brussel Sprouts with Bacon
Recommended Pellets: Maple or Pecan
Prep Time: 5 minutes
Cook Time: 30 minutes
2 pounds fresh brussel sprouts
2 tablespoons olive oil
Salt and freshly ground pepper
6 strips of thick-cut bacon
1 small onion, diced (optional)
1/2 cup chicken broth
1 tablespoon balsamic vinegar (optional)
When picking your brussel sprouts, if you have the benefit of picking them out of a bin, choose smaller ones that seem firm and don't have a lot of loose or brown leaves. If you do have any like that, just pull off and discard the yucky leaves.
Slice the brussel sprouts in half through the root end.
Transfer the halves to a bowl and toss with a few drizzles of olive oil and salt and pepper to taste. (I used about 2 teaspoons of salt and 1/2-1 teaspoon of pepper.)
Arrange the brussel sprouts on a foil-covered, rimmed baking sheet with at least half of the them cut-side facing down.
When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes or until the fire is established. Set the temperature to 350 degrees F and preheat for 10-15 minutes.
Put the baking sheet on the grill grate and roast the brussel sprouts for approximately 20 minutes or until they begin to brown.
Meanwhile, dice the bacon into small pieces.
Put the bacon dices into a cold frying pan and saute until the bacon begins to render its fat. If you like onions, add in the diced onion and saute for about 3 minutes. (Don't cook the bacon until crisp because it will continue to cook in the Traeger.)
Use tongs or a thin metal spatula to turn the brussel sprouts over.
Add the bacon and onion mixture along with the chicken broth and balsamic vinegar (if using) to the brussel sprouts.
Continue to cook the brussel sprouts until they are tender, or about 10 more minutes.
Take them off the grill and serve!
With this recipe, you can take an oft-hated vegetable and just maybe, turn them into the star of the meal.