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Crispy Brussels Sprouts with Bacon and Croutons

Crispy Brussels Sprouts with Bacon and Croutons

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Bacon. Croutons. Brussels Sprouts. Now that’s a salad we can support. This tasty recipe is a great side dish or can even be a meal in itself.

Prep Time

15 Minutes

Cook Time

1 Hours




Number of people serving


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Units of measurement:
1 Whole French Country Bread or other thick loaf
1 Pound thick-cut bacon
1 Pinch kosher salt
2 Pound Brussels sprouts, trimmed and quartered
2 Tablespoon shallot, minced
1 Tablespoon fresh thyme leaves
3 Tablespoon extra-virgin olive oil
To Taste freshly ground black pepper
3 Tablespoon balsamic vinegar
1 Cup Parmigiano Reggiano, Grated


  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  • 2

    Place a large cast iron pan on the grill as grill preheats.

  • 3

    Use a serrated knife to cut the crust off the bread, then tear into 1-inch pieces.

  • 4

    When the grill is hot, cook the bacon in the cast iron pan until crispy on both sides, about 15-20 minutes. Cook in batches depending on the size of the pan.

    500 ˚F / 260 ˚C


  • 5

    When the bacon is cooked, remove from the pan but leave the drippings. Allow the bacon to cool, then coarsely chop or crumble the bacon. Set aside.

  • 6

    Place the croutons in the bacon drippings and stir to coat. Add a generous pinch of salt.

  • 7

    Close the grill and cook, stirring once or twice, until the bread is toasty, about 15 minutes. Remove the pan from the heat and place the croutons on a plate.

  • 8

    While the croutons cook, place the Brussels sprouts, shallots, and thyme on a large baking sheet. Toss with the olive oil, 2 tsp of salt, and a generous grinding of pepper.

  • 9

    Place on the grill and cook with the lid down for 15 minutes, stirring occasionally.

    500 ˚F / 260 ˚C


  • 10

    When the Brussels sprouts are browned, add the balsamic vinegar and cook with the lid closed again until caramelized, 10-15 minutes longer. Remove from the heat.

    500 ˚F / 260 ˚C


  • 11

    Toss the sprouts immediately with the bacon and croutons and place in a serving dish.

  • 12

    Sprinkle with Parmigiano Reggiano and drizzle with olive oil to serve.

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