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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

Serves

6 - 8

People

Effort

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What's this?

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

  • 1 Whole French Country Bread or other thick loaf

  • 1 Pound thick-cut bacon

  • 1 Pinch kosher salt

  • 2 Pound Brussels sprouts, trimmed and quartered

  • 2 Tablespoon shallot, minced

  • 1 Tablespoon fresh thyme leaves

  • 3 Tablespoon extra-virgin olive oil

  • 2 Teaspoon kosher salt

  • To Taste freshly ground black pepper

  • 3 Tablespoon balsamic vinegar

  • 1 Cup Parmigiano Reggiano, Grated

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.
  • 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.
  • 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.
  • 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.