Grilled Bacon, Pickled Onion and Pecan Brussel Sprouts

November 12, 2012

If you’ve been paying attention, you already know that is a huge advocate of adding bacon to pretty much anything. Here, bacon elevates brussel sprouts along with pickled red onions.

grilled bacon and brussel sprouts


1 lb brussel sprouts, trimmed and halved

1/2 lb thick cut bacon cut in to 1⁄2 inch pieces

1⁄4 cup pickled red onions (recipe follows)

1⁄4 cup pecan pieces

1 tbsp butter

Salt and pepper to taste


Prepare grill for medium heat. Place bacon in a pan and cook on the grill until crisp. Remove bacon and set aside. Place brussel sprouts in the pan along with bacon grease and grill until carmelized on all sides, approximately 15 minutes. Add bacon, pecans, pickled onions and butter. Toss well and heat for five minutes before serving.

Pickled Red Onions


1/2 large red onion thinly sliced

1 tsp. sugar

1/2 tsp. salt

1/2 cup apple cider vinegar


In a small saucepan, combine vinegar, salt and sugar over simmer medium heat until the salt and sugar completely dissolve.  Add the onions to the liquid and heat for an additional two minutes.  Remove the onions and liquid from the heat, place in a jar or non-reactive bowl and refrigerate for at least four hours.


Clint Cantwell,

Related Topics: Bacon | Brussel Sprouts | Clint Cantwell | Editor's Picks | Holiday | Menu | Pickled Red Onions | Side Dish | Thanksgiving

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