Grilled Brussel Sprouts with Warm Bacon-Date Vinaigrette

(If you omit the bacon, this would be angelic!)

I learned this technique from a warm sweet potato salad that Bobby Flay put in his Grilling for Life book. It works great with brussel sprouts (which get a very bad rap, by the way). Brussel sprouts are delicious, but are often overcooked or cooked poorly which makes them end up tasting like...well....feet. I promise you these brussel sprouts taste nothing like feet! They have the wonderful charred flavor from the grill, paired with the smoky richness of the bacon, sweet candy-like dates, and the tang of sherry vinegar. I promise that if you think you don't like brussel sprouts, you will be a convert after you try these!

1 lb brussel sprouts, washed, trimmed but left whole (just thinly slice the root and remove outer dried leaves)
4 oz bacon, roughly chopped
1 shallot, minced
5 dates, pitted and chopped
splash sherry vinegar
olive oil
salt and pepper

1. Preheat grill to medium-high heat.

2. Put a pot of water over the stove and bring to a boil. When the water is boiling, add a generous amount of salt and add brussel sprouts. Boil for 4-5 minutes, or until just tender. Drain and dry thoroughly.

3. Drizzle the brussel sprouts with olive oil, and sprinkle with salt and pepper.

4. In a skillet, turn burner to medium heat and add bacon. Cook the bacon until crisp and remove with a slotted spoon to a paper towel, leaving the bacon fat in the pan. Turn heat to low. Add the shallots and let sweat, stirring occassionally, for 2-3 minutes. Add the vinegar (to taste...if you like it tangy, add a little more...if you want a subtle vinegar taste, add only a Tablespoon or so) and whisk mixture. Stir in dates.

5. Put brussel sprouts on the grill, and let them char slightly, rotating to prevent burning, 2-3 mintues. Take off grill.

6. Toss the brussel sprouts in the warm viniagrette, toss in the crisp bacon bits, and let everything finish together on low heat for another couple minutes.

*Wash the brussel sprouts to make sure there is no dirt hiding between the layers. Cut off a very thin slice of the stem, maybe 1/16", score an X in the stem to make sure it cooks evenly with the less tough leaves, and take off any outer leaves that look dried out or discolored.

Printable version here.