Last week, friend of the program Rob Iracane requested we start off the season with some recipes for the grill, so we’re going with what has become one of my favorite sides, grilled brussel sprout kabobs with bacon lardons. Brussel sprouts are no stranger to the Football Foodie menu, and these charred little cabbage-like buds take on a wonderful nutty favor over the flame which is accented further by the rich lardons marinating beside them on the sticks.

And as always, at least you can say you had a vegetable at some point during your football watching day.