Bacon & Brussels Sprouts with Lemon-Thyme Crunch
Ingredients
- 6 slicesbacon
- 1½ poundsbrussels sprouts
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1lemon
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
- 2 clovesgarlic
- ¼ cuppanko breadcrumbs (optional, for crunch)
Prep
- 01
Trim brussels sprouts and halve them lengthwise. Pat dry with a paper towel (this helps browning).
- 02
Mince 2 cloves garlic.
Method
- 01
Heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until crispy and browned, about 6–8 minutes. Transfer to a paper towel and let cool slightly, then crumble into bite-sized pieces.
- 02
Pour off all but 1 tablespoon of bacon fat from the skillet. Return heat to medium-high and add brussels sprouts in a single layer. Resist stirring for 3–4 minutes to develop a golden crust on the cut sides. Toss and cook for another 3–4 minutes until tender with charred edges.
- 03
Reduce heat to medium. Add olive oil, crumbled bacon, minced garlic, and thyme. Toss constantly for 1 minute until fragrant.
- 04
Zest the lemon directly into the pan, then squeeze half the lemon juice over the brussels sprouts. Toss to coat. Taste and season with salt and pepper. Add more lemon juice if you like extra brightness.
- 05
Transfer to a serving bowl. If using panko, scatter it on top for crunch. Serve immediately.
Spice Tips
For a subtle kick, add a pinch of red pepper flakes or cayenne when you add the garlic. A dash of Dijon mustard stirred in at the end adds tangy depth. If you prefer more herbaceous notes, finish with a small handful of fresh parsley or dill.
Make-ahead: bacon can be cooked and crumbled the morning of. Crumble and store in the fridge; re-warm in the pan if you like before the final toss. Swap thyme for rosemary if that's what you have on hand.