Step

• 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

• 2

  Place a large cast iron pan on the grill as grill preheats.

• 3

  Use a serrated knife to cut the crust off the bread, then tear into 1-inch pieces.

• 4

  When the grill is hot, cook the bacon in the cast iron pan until crispy on both sides, about 15-20 minutes. Cook in batches depending on the size of the pan.

  500 ˚F / 260 ˚C

  00:20

• 5

  When the bacon is cooked, remove from the pan but leave the drippings. Allow the bacon to cool, then coarsely chop or crumble the bacon. Set aside.

• 6

  Place the croutons in the bacon drippings and stir to coat. Add a generous pinch of salt.

• 7

  Close the grill and cook, stirring once or twice, until the bread is toasty, about 15 minutes. Remove the pan from the heat and place the croutons on a plate.

• 8

  While the croutons cook, place the Brussels sprouts, shallots, and thyme on a large baking sheet. Toss with the olive oil, 2 tsp of salt, and a generous grinding of pepper.

• 9

  Place on the grill and cook with the lid down for 15 minutes, stirring occasionally.

  500 ˚F / 260 ˚C

  00:15

• 10

  When the Brussels sprouts are browned, add the balsamic vinegar and cook with the lid closed again until caramelized, 10-15 minutes longer. Remove from the heat.

  500 ˚F / 260 ˚C

  00:15

• 11

  Toss the sprouts immediately with the bacon and croutons and place in a serving dish.

• 12

  Sprinkle with Parmigiano Reggiano and drizzle with olive oil to serve.