Grilled Brussels Sprouts with Onion-Bacon Marmalade

Note: The cooking method was inspired by Alton Brown’s recipe.

Start your grill and prepare for direct cooking over medium heat (350ºF).

Trim 1/8″ from the stem end of each sprout, and remove any loose leaves.

Put the sprouts in a zip-top bag, seal the bag halfway, and microwave on high for 3 minutes.

Mix the oil, salt and pepper with a fork in a small bowl. Add the mixture to the bag and shake the bag gently to coat the sprouts.

Pour the sprouts onto a platter and allow to cool until you can handle them.

Skewer 4 or 5 sprouts through the stem end onto each metal skewer, leaving at least 1/2-inch in between each sprout. Grill for two minutes, roll each skewer 1/4 turn and grill two minutes more. Repeat twice more to grill the entire circumference of the sprouts.

Microwave the marmalade for 1 minute at high to warm it.

Remove the sprouts to a cutting board and cut each in half vertically. Put the sprouts in a bowl and toss gently with the warmed marmalade.

Serve and enjoy!