Grilled Bacon, Pickled Onion and Pecan Brussel Sprouts
November 12, 2012
If you’ve been paying attention, you already know that Grilling.com is a huge advocate of adding bacon to pretty much anything. Here, bacon elevates brussel sprouts along with pickled red onions.
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, Grilling.com