Brussels sprouts are grilled with slices of bacon. To do this, you need a special grill basket (or wire rack with small holes). Bacon fills Brussels sprouts with extraordinary flavor, and grilling adds a hint of smoke and crispness. The vegetables are first placed on the grill so that the fat from the bacon lying on top is slowly melted and covered on all sides, and then the bacon is fried indirect heat until crisp. Serve brussels sprouts with bacon toppings and grated lemon zest
Prepare an indirect medium heat zone on the grill: on a gas grill (with three or more burners), turn all burners on to medium heat; After about 15 minutes, turn off one of the medium burners, and reduce the heat to medium on the rest. On a charcoal grill, pour one full charcoal starter onto one side of the grill. Place a drip tray on the other side to avoid grease ignition. When lighting up your grill, follow the manufacturer’s instructions.
In a medium bowl, combine brussels sprouts and butter, 2 teaspoons. salt and freshly ground black pepper to taste. Place the bacon in a single layer in a 60×30 cm grill basket and top with the Brussels sprouts.
Close the basket and place it on a wire rack above the indirect heat zone with the cabbage at the bottom and bacon at the top. Cover the grill and cook until the Brussels sprouts are tender and golden, 15-20 minutes. Open the grill, turn the basket over so the bacon is at the bottom, and move the basket to a direct heat zone.
Cook until bacon is crispy, 2-3 minutes. If you want the Brussels sprouts to cook well, flip it over, and cook for another 1-2 minutes. Gently place the Brussels sprouts on a serving platter, crush the bacon on top and sprinkle with lemon zest. Sprinkle with red pepper flakes and Parmesan, if desired
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