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Lemony Brussels Sprouts with Bacon and Breadcrumbs

Serves: Makes 8 servings

Ingredients:

  • 2½ lbs. brussels sprouts, trimmed
  • 4 oz. slab bacon or pancetta (Italian bacon), coarsely chopped
  • 3 tbsp. olive oil, divided, plus more for serving
  • 1 cup coarse fresh breadcrumbs
  • 1 small Fresno chili, seeds removed, finely chopped
  • 1 tbsp. thyme leaves
  • 1 tsp. finely grated lemon zest
  • Kosher salt
  • 2 tbsp. fresh lemon juice, divided


Procedures:

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

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 chili, thyme, and lemon zest; set aside.

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.

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).

Do ahead: 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.

Ashley Cuoco

 
 
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