Lemony Brussels Sprouts With Bacon and Breadcrumbs

Ingredients

• •2½ pounds brussels sprouts
• •4 ounces slab bacon
• •3 tablespoons olive oil
• •1 cup breadcrumbs
• •1 small Fresno chile
• •1 tablespoon thyme leaves
• •1 teaspoon lemon zest
• •to taste Kosher salt
• •2 tablespoons lemon juice
• •divided

Cooking Instructions

1. 1.

   Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside. Pulse bacon in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.

   15 min

2. 2.

   Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt. Cook, tossing occasionally, until deeply browned all over, 5-8 minutes. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4-5 minutes. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.

   20 min

3. 3.

   Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture (reheat breadcrumb mixture if needed in a small skillet or in microwave).

   5 min

4. 4.

   Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature. Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature. Reheat before adding leaves.