Grilled Brussels Sprouts and Bacon Kebabs

Ingredients:

• 15 small Brussels sprouts (about 220g)
• 450 g bacon, cut into 2.5 cm thick cubes.
• 4 tbsp (60 g) butter
• 0.33 cups brown sugar
• 0.5 tsp salt
• 0.125 tsp cayenne pepper
• 0.66 cups bourbon (American corn whiskey)
• You will need: 15 bamboo skewers

Preparation:

1. Preheat oven to 190°C.
2. In a small saucepan, combine the butter, brown sugar, salt, cayenne pepper, and bourbon over medium heat. Cook, stirring constantly, until the butter melts and the mixture forms a smooth sauce, about 8 minutes.
3. Place the bacon on a small baking sheet and bake for 8-10 minutes, until the fat just begins to render. Set aside.
4. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until slightly tender but still bright green, 5 minutes. Remove the Brussels sprouts to a baking sheet and let cool slightly. Cut each florets in half.
5. Heat a grill pan over medium heat and spray with non-stick cooking spray.
   
   Assemble the appetizer on a skewerFirst, thread a piece of Brussels sprouts, then add a piece of bacon, another piece of cabbage, then more bacon, and finally, another piece of Brussels sprouts. Prepare all the skewers in the same way. Lightly coat the skewers with bourbon sauce.
   
   Place the skewers on the prepared grill pan and grill, brushing with the sauce after each turn, until the bacon is crisp and the Brussels sprouts are crisp, 1-2 minutes per side. Transfer to a plate and serve warm, drizzled with the remaining sauce.