FEATURE RECIPE: crispy brussels sprouts with bacon and croutons

Dinner in the Smithey:

crispy brussels sprouts with bacon and croutons

You asked for it over on Farmer's Daughter Interiors instagram + here it is! Our delicious brussels sprouts cooked in my favourite cast iron pan. My husband actually found this recipe + we made some tweaks as we went along. Look out for my substitution + recommendations below. We hope you enjoy!

Recipe

Ingredients

1 Whole French Country Bread or other thick loaf (we used sourdough)
1 Poundthick-cut bacon
1 Pinch kosher salt
2 Pound Brussels sprouts, trimmed and quartered
2 Tablespoon shallot, minced
1Tablespoon fresh thyme leaves (basil would work great too!)
3Tablespoon extra-virgin olive oil to taste
freshly ground black pepper
3 tablespoon balsamic vinegar
1 Cup Parmigiano Reggiano, Grated

Method

When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
Place a large cast iron pan on the grill as grill preheats.
Use a serrated knife to cut the crust off the bread, then tear into 1-inch pieces.
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
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.
Place the croutons in the bacon drippings and stir to coat. Add a generous pinch of salt.
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.
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. Instead of putting it all on a baking sheet, we just put everything in the Smithey and it turned out great! Plus no extra dishes.
Place on the grill and cook with the lid down for 15 minutes, stirring occasionally. 500 ˚F / 260 ˚C
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
Toss the sprouts immediately with the bacon and croutons and place in a serving dish.
Sprinkle with Parmigiano Reggiano and drizzle with olive oil to serve.