Grilled Brussels Sprouts with Bacon

Ingredients:

• 0.9 kg Brussels sprouts, cut in half
• 2 tablespoons unsalted butter, melted
• 2 tbsp. l. olive oil
• 8 slices of bacon
• Zest of 1 lemon
• Red pepper flakes, optional
• 2 tbsp grated Parmesan, optional
• Special equipment: grill basket size 60x30 cm.

Preparation:

1. Prepare the grill for indirect medium heat: On a gas grill (with three or more burners), turn all burners to medium heat. After about 15 minutes, turn off one of the middle burners and reduce the heat of the remaining burners to medium. On a charcoal grill, add one chimney full of burnt-out coals to one side of the grill. Place a drip pan on the other side to prevent grease from igniting. Follow the manufacturer's instructions when lighting the grill.
2. In a medium bowl, toss the Brussels sprouts with the butter, 2 teaspoons salt, and freshly ground black pepper to taste. Arrange the bacon in a single layer in a 24 x 12-inch grill basket and top with the Brussels sprouts. Close the basket and place it on the grill over indirect heat, with the sprouts on the bottom and the bacon on top. Cover the grill and grill until the Brussels sprouts are tender and golden, 15 to 20 minutes. Open the grill, flip the basket so the bacon is on the bottom, and move the basket to the direct heat zone. Grill until the bacon is crisp, 2 to 3 minutes. If you want the Brussels sprouts to be especially browned, flip them again and grill for another 1 to 2 minutes.
3. Carefully transfer the Brussels sprouts to a serving platter, crumble the bacon over the top, and sprinkle with lemon zest. Top with red pepper flakes and Parmesan cheese, if desired.