Best Grill Basket Bacon Wrapped Brussels Sprouts Recipes

Bacon-wrapped Brussels Sprouts Recipe by Tasty image

Provided by Jordan Kenna

Yield 4 servings

Number Of Ingredients 4

Steps:

Lay out stips of bacon on a clean cutting board or other clean flat surface.
Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper.
Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable.
Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
Bake at 350˚F (180˚C) for 20-25 minutes or until bacon is done and thoroughly cooked.
Remove from baking tray and place on paper towels to remove excess bacon fat.
Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 4 grams, Fat 42 grams, Fiber 0 grams, Protein 41 grams, Sugar 0 grams

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

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.