Total Time: about 40 minutes
Makes 16 brussels sprouts
- 16 brussels sprouts, tough outer leaves removed and woody stalks trimmed
- 8 rashers of bacon, cut crosswise in half
- freshly ground black pepper
- ice bath
Bring a large pot of water to boil. Season generously with salt. Add the brussels sprouts and cook for 5-8 minutes, depending on the size of your vegetables. You want them to be just a bit tender when squeezed. Transfer the brussels sprouts to an ice bath to stop the cooking process. Drain well.
Wrap a half-slice of bacon around each brussels sprout, securing the overlapping ends of the bacon as you slide it onto a skewer. You can probably fit 3-4 brussels sprouts onto each skewer. Position each so that the bacon-covered parts are all facing the same direction. Sprinkle with freshly ground black pepper.
Meanwhile, preheat your grill over medium-high heat. Place the skewers on the grill, making sure the bacon makes contact with the grill grates. Grill 8-10 minutes per side, depending on the size of the sprouts, or until the bacon gets a bit crispy and the vegetables are cooked through.