Grilled Brussels Sprouts with Bacon

Ingredients:

• 1/3 cup olive oil + extra for greasing the grill grate and drizzling over the vegetables
• 0.9 kg Brussels sprouts, trimmed; cut large heads in half, leave small ones whole
• 4 slices bacon (about 110g), cut into 2cm pieces.
• 2 tablespoons red wine vinegar
• 2 tsp grainy mustard
• 2 teaspoons of honey
• 1 small clove of garlic, finely grated
• 1/4 tbsp. roasted hazelnuts, chopped
• 1/3 cup parsley leaves
• Special equipment: 10-12 metal or wooden skewers, 30 cm long. (Soak wooden skewers in water for 15 minutes)

Preparation:

1. Preheat the grill to medium heat. Lightly coat the grill grate with vegetable oil.
2. Place the Brussels sprouts in a large bowl. Drizzle with olive oil, season with salt and pepper, and sprinkle with bacon bits. Cover tightly with plastic wrap; use a knife to make a small slit in the center to allow steam to escape. Microwave on high power for 4 minutes. Stir, cover again, and cook until the sprouts are slightly tender when pierced with a knife, another 3 to 4 minutes.
3. When cool enough to handle, thread the cabbage heads onto skewers, alternating them with bacon pieces, leaving a small space between each piece. There will be more cabbage than bacon. Place the skewers on the grill. Cover and grill for 5 minutes, then flip and grill until the cabbage is lightly browned and tender, and the bacon is darkened and crispy around the edges, another 5-6 minutes.
4. Meanwhile, in a large bowl, combine the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Whisking constantly, pour in 1/3 cup olive oil.
5. Remove the skewers from the grill and remove the cabbage and bacon while still hot; add to a large bowl with the dressing. Add half of the chopped hazelnuts. Gently toss to coat. Transfer to a serving platter and sprinkle with the remaining hazelnuts and parsley leaves. Serve warm or at room temperature.