Steps

• 1

  When ready to cook, place a large cast iron skillet on the Traeger grill grates. Set the temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 2

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

• 3

  Working in batches if needed, add the bacon to the hot cast iron pan in a single layer. Close the lid and cook until the bacon is crispy on both sides, 15-20 minutes. Remove the bacon from the pan, leaving the drippings behind. Let the bacon cool, then coarsely chop or crumble.

  00:15

• 4

  Add the torn bread to the bacon drippings and stir to coat. Season with a generous pinch of salt. Close the lid and cook, stirring once or twice, until the bread is toasted, about 15 minutes. Carefully remove the pan from the grill and transfer the croutons to a plate.

  00:15

• 5

  Add the Brussels sprouts, shallot, and thyme to a large baking sheet. Toss with the olive oil, 2 tsp of salt, and a generous grind of black pepper until well coated. Place the baking sheet on the grill, close the lid, and cook until the sprouts are starting to brown, about 15 minutes.

  00:15

• 6

  Add the balsamic vinegar to the Brussels sprouts and toss to coat. Close the lid and continue cooking until the sprouts have caramelized, 10-15 minutes. Remove the baking sheet from the grill.

  00:10

• 7

  Add the bacon and croutons to the baking sheet with the sprouts and toss to combine, then transfer to a serving dish. Sprinkle with the Parmigiano-Reggiano and drizzle with olive oil. Season with salt and pepper to taste. Serve immediately. Enjoy!