Brussels Sprouts with Bacon Breadcrumbs

Ingredients

• 2½ pounds Brussels sprouts, trimmed
• 4 ounces bacon
• 3 tablespoons olive oil, divided
• 1 cup fresh breadcrumbs
• 1 tablespoon thyme leaves, minced
• 1 teaspoon lemon zest, grated
• salt to taste
• 2 tablespoons fresh lemon juice, divided

Instructions

1. Remove outer leaves from Brussels sprouts; set aside. Halve sprouts; set aside.
2. Cook bacon in a large skillet until browned around edges and fat is rendered, about 4 minutes. Remove from heat. Allow to cool slightly, and chop.
3. Add chopped bacon to a medium size bowl.
4. Remove bacon fat from pan.
5. Add breadcrumbs to pan and cook, stirring often in a teaspoon of bacon fat, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to the bowl with bacon. Toss in thyme and lemon zest; set aside.
6. In the same skillet, heat 2 tablespoons oil to medium-high. Add reserved halved Brussels sprouts. Season with salt. Cook, tossing occasionally, until deeply browned all over, 5–8 minutes.
7. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes.
8. Uncover skillet, add reserved leaves and 1 tablespoon lemon juice. Toss to combine.
9. Cook, tossing occasionally, until leaves are bright green and just wilted, 4–5 minutes.
10. Add remaining 1 tablespoon lemon juice and season with salt.
11. Transfer Brussels sprouts to a serving dish, drizzle with additional oil. Garnish with breadcrumb mixture.