Brussels Sprouts with Bacon Breadcrumbs

Brussel Sprouts with Bacon Breadcrumbs

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 8


  • 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


  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.