LEMONY BRUSSELS SPROUTS WITH BACON AND BREADCRUMBS
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Provided by Claire Saffitz
Categories Bon Appétit Brussels Sprout Side Bacon Breadcrumbs Thanksgiving Chile Pepper
Yield Serves 8
Number Of Ingredients 9
Steps:
- 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 chile, 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.
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Kanwal Zaheer
[email protected]I thought these were just okay. I think I would have liked them more if they were roasted for a bit longer.
BD71 Raihan
[email protected]These were a bit too lemony for my taste, but I still enjoyed them.
Jovanny Trejo
[email protected]I love this recipe! It's so simple, but the flavors are amazing.
joseph li
[email protected]These were so easy to make and they turned out so good! I will definitely be making these again.
Bernardo Jimenez
[email protected]I made these for a party and they were a big hit! Everyone loved them.
Babla Rahman
[email protected]These were delicious! The lemon and bacon really made the dish.
Ch Abdul Rafay
[email protected]I followed the recipe exactly and they turned out great! I will definitely be making these again.
Diana Prezioso
[email protected]These were a bit bland. I think I would add more salt and pepper next time.
Mn MaNnA
[email protected]I thought these were just okay. I'm not a big fan of Brussels sprouts.
Syedaliahmad Bukhari
[email protected]These were a bit too lemony for my taste, but my husband loved them.
Gyanu Thapa
[email protected]I love this recipe! It's so easy to make and the Brussels sprouts always turn out perfectly.
Fazal Wadood
[email protected]These were delicious! I added a little bit of extra lemon zest and they were perfect.
Meer khan Chandio
[email protected]I made these for a potluck and they were a big hit! Everyone loved them.
R V
[email protected]These were so good! I followed the recipe exactly and they turned out perfect. The lemon and bacon really complement each other.
Vanessa Penro
[email protected]I've never been a big fan of Brussels sprouts, but this recipe changed my mind! The lemon and bacon really brighten up the flavor. I'll be making these again for sure.
K DOGG
[email protected]These Brussels sprouts were a hit at our dinner party! They were perfectly roasted and the bacon and breadcrumbs added a delicious crunch. I will definitely be making these again.