Brussels Sprouts , Bacon , Maple Syrup , Cast Iron
Best for: A savory green side beside Christmas beef, ham, or pork.
Browned Brussels sprouts and crisp bacon bring a welcome savory bite to the Christmas spread. A small splash of cider vinegar balances the richness and keeps everyone reaching for another spoonful.
Grill: Two-zone heat at 400°F, with a skillet over medium direct heat and an indirect finishing area. Equipment: Covered grill, 12-inch cast-iron skillet, slotted spoon, tongs.
Ingredients
25–30 Minutes Total: 40–45 minutes.
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/2 teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
Directions
Preheat the grill to 400°F with direct and indirect zones. Put the bacon in a cold skillet, set over medium direct heat, and cook 8–10 minutes, stirring, until fully cooked and crisp.
Lift the bacon onto a paper-towel-lined plate. Carefully pour off all but 1 tablespoon rendered fat, then add the olive oil to the skillet.
Toss the sprouts with salt and pepper and arrange cut-side down in the skillet. Cook over moderate direct heat for 5–7 minutes without frequent stirring, until the undersides are browned.
Turn the sprouts, add the water carefully, and move the skillet to indirect heat. Close the grill lid and cook 8–10 minutes, stirring once, until tender through the stems.
Add vinegar and maple syrup, toss, and cook for 1 minute so excess liquid evaporates. Fold in the cooked bacon just before removing the skillet.
Spoon into a warm serving dish and serve promptly, keeping the browned sprouts facing upward where possible so they retain their texture.
Grilling tip: Thoroughly dry the halved sprouts before cooking so they brown instead of steaming at first contact.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
