You can make caramelized Brussels sprouts on an unused corner of the grill in a cast iron pan, if you like. Another of Market Bistro Chef John Winnek’s grill accompaniments. Serves 4-6.
4 oz bacon, cut into small pieces
1/2 sweet onion (like Vidalia or Texas 1015), peeled and sliced thin
2 c Brussels sprouts, trimmed and cut in half lengthwise
salt and pepper to taste
Method: Preheat oven to 425 degrees. Add bacon to cast iron pan on grill or saute pan on stovetop. Render bacon about 5 minutes until it begins to crisp. Remove from heat and drain bacon on paper towel; pour most (not all) of the bacon fat in a container for later use. Add onions to pan and caramelize on medium heat; add the Brussels sprouts and stir to mix. Transfer to an ovenproof casserole and heat in oven for 15 minutes or until Brussels sprouts are tender; if using grill continue to cook in cast iron skillet. Taste for seasoning and add salt and pepper as desired.