Charred Brussels & Radicchio with Hot Bacon Dressing

Smash your gnashers on these bacon-drenched veggies. This fancy dish is as delicious as it is hearty. Charred Brussels and Radicchio with Hot Bacon Dressing has a glorious presence of sophistication that’s damn near miraculous.

CHARRED BRUSSELS & RADICCHIO WITH HOT BACON DRESSING

DIFFICULTY: 2/5
PREP TIME: 25 minutes
COOK TIME: 10 - 15 minutes
RECOMMENDED PELLETS: Oak, Alder, Mesquite
SERVES: 6-8

INGREDIENTS

Dressing:

8 slices thick-cut Bacon, chopped
1/2 cup Rice Vinegar
4 Tbsp. Balsamic Vinegar
6 Tbsp. Water
3 tsp. Sugar
1/2 tsp. White Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Salt

Brussels & Radicchio:

1 lb. Brussels Sprouts (about 20), halved, rinsed, and dried
2 heads Radicchio, rinsed and cut into quarters
1 Red Onion, sliced
2 oz. Feta Cheese
2 Tbsp. Canola Oil

METHOD

• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to High (450°F), close the lid, and preheat for 10-15 minutes.
• In a hot cast iron skillet, cook the chopped bacon until crisp. Add the vinegars and water, heat until it starts to boil.
• Reduce heat to 325°F and add the sugar, salt, pepper, onion powder, and garlic powder, and cook until sugar is dissolved
• Toss Radicchio and Brussels in Canola oil, place the Brussels onto a foiled sheet pan. On a second foiled sheet pan, set the radicchio, cut side down, and grill until golden brown and fork tender, 8-10 minutes.
• Arrange the Brussels and the Radicchio on a platter and sprinkle with the cut onions, hot bacon dressing, and feta cheese, and serve

PRINTABLE RECIPE:

Charred_Brussels_and_Radicchio_with_Hot_Bacon_Dressing_Traeger_Grills.pdf (50.44 kb)