Grilled Brussels Sprout Kabobs with Bacon Lardons: Football Foodie Kickoff!
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2- 2½ pound brussel sprouts, even in size, cleaned with loose outer leaves removed
  • 1 teaspoon kosher salt, plus a generous pinch more for steaming the brussel sprouts
  • ⅓ - ½ pound bacon lardons
  • ¼ cup olive oil
  • ½ teaspoon freshly ground pepper
  1. In a large pot with a steaming basket or a pasta strainer insert, boil just about 1 inch of water with a dash of salt and add the brussels sprouts and cover. Steam for five minutes.
  2. Remove from pot and allow to cool for handling.
  3. Put the bacon lardons into the freezer for a few minutes to firm up a bit for easier slicing, and then cut into ½ - 1 inch pieces.
  4. Alternating lardon pieces and brussel sprouts, thread the skewers.
  5. Mix in the salt and pepper into the olive oil. Brush on skewers.
  6. Grill over medium heat for about three to five minutes a side, depending on how hot your coals are running.
Serves 6-8 as a side, 3-4 as a main course.
Recipe by sarah sprague at