An excellent side dish of Brussels sprouts with bacon, grilled, suitable for almost any main the dish and it looks very festive. Cabbage pre boiled in a microwave and then with bacon sits on small skewers and grills until mouth-watering aroma will go. Then vegetables with crispy bacon mixed with vinaigrette-based vinegar dressing, mustard, honey, spices and olive oil and sprinkled with slices жареного фундука и свежей зеленью. 
Time: 55 мин.Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. extra virgin olive oil to grease the grill grilling, and sprinkle vegetables
- 0.9 kg brussels sprouts, clipped, large heads of cabbage cut in half, leave small ones intact
- 4 slices of bacon (approximately 110 gr.), Chopped into pieces of 2 cm.
- 2 tbsp. l red wine vinegar
- 2 tsp mustard
- 2 tsp honey
- 1 small clove of garlic, finely grated
- 1/4 Art. chopped hazelnuts chopped
- 1/3 Art. parsley leaves
- Special equipment: 10-12 metal or 30 cm long wooden skewers (soak wooden skewers on 15 minutes in water)
Recipes with similar ingredients: Brussels sprouts, bacon, wine vinegar, whole grain mustard, honey, garlic, hazelnuts, parsley
Recipe preparation:
- Preheat the grill to moderate heat. Lightly grease the grill. grilling with vegetable oil.
- Put brussels sprouts in a large bowl. Sprinkle olive oil, salt, pepper and sprinkle with slices of bacon. Cover tightly with plastic wrap; make the tip of a knife a small slot in the center to let out steam. Cook on maximum microwave power for 4 minutes. Stir, cover again and cook until the cabbage becomes a little softer when piercing with a knife, another 3-4 minutes.
- When it cools down enough to hold in your hands, put the cabbage on skewers, alternating them with slices of bacon and leaving a small space between each piece. Cabbage will be more than bacon. Put the skewers on the grill. Cover and fry for 5 minutes, then turn over and fry until the cabbage is slightly brown and will not become soft, and the bacon will darken and become crispy around the edges, another 5-6 minutes.
- Meanwhile, in a large enough bowl, mix the red wine vinegar, mustard, honey, garlic, 1 tsp salt and 1/4 tsp ground black pepper. Without ceasing to whip the dressing, pour 1/3 tbsp. olive oil.
- Remove the skewers from the grill and remove the cabbage and bacon from them until they are still hot; add to a large bowl with dressing. Add half chopped hazelnuts. Mix gently to coat all refueling. Transfer to a serving dish and sprinkle the remaining hazelnuts and parsley leaves. Serve the vegetables warm or room temperature.
