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Crispy Brussels Sprouts with Bacon and Croutons

Amanda Haas


Crispy Brussels Sprouts with Bacon and Croutons

Prep Time

15 Minutes

Cook Time

1 Hours

Effort
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Pellets

Cherry

Bacon. Croutons. Brussels Sprouts. Now that’s a salad we can support. This tasty recipe is a great side dish or can even be a meal in itself.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
    • 2

      Place a large cast iron pan on the grill as grill preheats.
    • 3

      Use a serrated knife to cut the crust off the bread, then tear into 1-inch pieces.
    • 4

      When the grill is hot, cook the bacon in the cast iron pan until crispy on both sides, about 15-20 minutes. Cook in batches depending on the size of the pan.
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    • 5

      When the bacon is cooked, remove from the pan but leave the drippings. Allow the bacon to cool, then coarsely chop or crumble the bacon. Set aside.
    • 6

      Place the croutons in the bacon drippings and stir to coat. Add a generous pinch of salt.
    • 7

      Close the grill and cook, stirring once or twice, until the bread is toasty, about 15 minutes. Remove the pan from the heat and place the croutons on a plate.
    • 8

      While the croutons cook, place the Brussels sprouts, shallots, and thyme on a large baking sheet. Toss with the olive oil, 2 tsp of salt, and a generous grinding of pepper.
    • 9

      Place on the grill and cook with the lid down for 15 minutes, stirring occasionally.
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    • 10

      When the Brussels sprouts are browned, add the balsamic vinegar and cook with the lid closed again until caramelized, 10-15 minutes longer. Remove from the heat.
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    • 11

      Toss the sprouts immediately with the bacon and croutons and place in a serving dish.
    • 12

      Sprinkle with Parmigiano Reggiano and drizzle with olive oil to serve.

    Cooking Notes

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