Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 311 :: Europe's Grill
Vegetable Mixed Grill
Method: Indirect Grilling
Category: Vegetarian
36 Brussels sprouts, trimmed
3 slices cold bacon, slivered
3 carrots, peeled and cut into 1-inch chunks
3 medium golden beets, peeled and cut into 1-inch chunks, or substitute baby beets, scrubbed and trimmed
3 tablespoons extra virgin olive oil
1-1/2 tablespoons butter, melted
Coarse salt (kosher or sea)
Freshly ground black pepper
2 heads garlic

Other Items Needed:
12-inch cast iron skillet
Heavy duty aluminum foil

Combine the Brussels sprouts, bacon, and carrot and beet chunks in a cast iron skillet; drizzle 1-1/2 tablespoons of olive oil and the melted butter over them. Toss to coat.

Generously salt and pepper the vegetables and toss again.
Using a sharp knife, cut the top off the garlic heads, exposing the cloves. Put the garlic heads on a square of heavy duty aluminum foil and drizzle with the remaining 1-1/2 tablespoons of olive oil. Loosely crimp the foil around the garlic. Nestle the garlic package into a corner of the skillet.

Set up the grill for indirect grilling and preheat to medium-high (about 400 degrees F).

Set the skillet in the center of the grill on the grill grate. Cook the vegetables and bacon with the grill covered until brown and tender, 40 to 60 minutes, stirring from time to time to ensure even cooking.

To serve, remove the garlic heads from the foil package and squeeze the roasted garlic over the vegetables; discard the papery husks. Stir to distribute the garlic. Taste for seasoning, adding more salt and pepper if desired. Serve immediately.
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