GRILLED BRUSSELS SPROUTS WITH CHANTERELLES

GRILLED BRUSSELS SPROUTS WITH CHANTERELLES image

Yield 8

Number Of Ingredients 10

Previous Next

1½ pounds brussels sprouts, trimmed, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 ounces thick-cut bacon, sliced crosswise ¼" thick
12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
1 large shallot, chopped
4 cloves garlic thinly sliced
2 tablespoons dry Sherry
1 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice

Steps:

Prepare grill for medium-high heat. Toss brussels sprouts and oil in a medium bowl; season with salt and pepper. Transfer brussels sprouts to a grill basket and grill, tossing occasionally, until tender and lightly charred, 5-8 minutes. (Alternatively, cook brussels sprouts in a large grill pan or skillet over medium-high heat, 5-8 minutes.) Cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 5-8 minutes. Transfer to a paper towel-lined plate. Add mushrooms to drippings in skillet, toss to coat, and cook without stirring, 3 minutes. Add shallot and garlic; cook, tossing often, until shallot is softened, about 5 minutes. Remove from heat and add Sherry and red pepper flakes. Cook until liquid is evaporated, about 1 minute. Add brussels sprouts and bacon and toss to combine. Add lemon juice; season with salt and pepper.