Lemony Brussels Sprouts With Bacon And Breadcrumbs
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1130 g
Brussels Sprouts (trimmed)110 g
Slab Bacon1 tbsp
Thyme Leaves2 tbsps
Lemon Juice (fresh, divided)Directions:
1
Increase heat to medium-high and heat 2 Tbsp
2
Remove outer leaves from brussels sprouts; set aside
3
Halve sprouts; set aside
4
Pulse bacon in a food processor until finely ground
5
Heat 1 Tbsp
6
Oil in a large skillet over medium-low
7
Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes
8
Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes
9
Transfer breadcrumb mixture to paper towels and let cool slightly
10
Toss in a medium bowl with chile, thyme, and lemon zest; set aside
11
Oil in same skillet
12
Add reserved halved brussels sprouts; season with salt
13
Cook, tossing occasionally, until deeply browned all over, 5–8 minutes
14
Reduce heat to low, cover skillet, and cook until tender, about 5 minutes
15
Uncover skillet, add reserved leaves and 1 Tbsp
16
Lemon juice, and toss to combine
17
Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4–5 minutes
18
Uncover; add remaining 1 Tbsp
19
Lemon juice and season with salt
20
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)
21
Remove outer leaves from brussels sprouts; set aside
22
Halve sprouts; set aside
23
Pulse bacon in a food processor until finely ground
24
Heat 1 Tbsp
25
Oil in a large skillet over medium-low
26
Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes
27
Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes
28
Transfer breadcrumb mixture to paper towels and let cool slightly
29
Toss in a medium bowl with chile, thyme, and lemon zest; set aside
30
Increase heat to medium-high and heat 2 Tbsp
31
Oil in same skillet
32
Add reserved halved brussels sprouts; season with salt
33
Cook, tossing occasionally, until deeply browned all over, 5–8 minutes
34
Reduce heat to low, cover skillet, and cook until tender, about 5 minutes
35
Uncover skillet, add reserved leaves and 1 Tbsp
36
Lemon juice, and toss to combine
37
Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4–5 minutes
38
Uncover; add remaining 1 Tbsp
39
Lemon juice and season with salt
40
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)
41
Do Ahead Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature
42
Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature
43
Reheat before adding leaves
44
Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature
45
Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature
46
Reheat before adding leaves