GRILLED BRUSSELS SPROUTS AND BACON

Grilled Brussels Sprouts and Bacon image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

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1/3 cup extra-virgin olive oil, plus more for oiling the grill grates and drizzling
2 pounds Brussels sprouts, trimmed, kept whole if small; halved through the stem if large
Kosher salt and freshly ground black pepper
4 slices bacon (about 4 ounces), cut into 1-inch chunks
2 tablespoons red wine vinegar
2 teaspoons whole-grain mustard
2 teaspoons honey
1 small garlic clove, finely grated1/4 cup toasted hazelnuts, chopped
1/3 cup parsley leaves

Steps:

Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more.
When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more.
Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil.
Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature.