Ingredients:

  • lbs Fresh Brussels Sprouts, trimmed and halved
  • slices Thick-Cut Bacon, diced
  • Tbsp Extra Virgin Olive Oil
  • tsp Kosher Salt, plus more for finishing
  • /2 tsp Black Pepper, freshly ground
  • /2 tsp Garlic Powder
  • Tbsp Fresh Lemon Juice

Instructions:

  1. Preheat oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
  2. Place the diced bacon in a large skillet over medium heat. Cook slowly, stirring occasionally, until the bacon is crisp and the fat is fully rendered.
  3. Use a slotted spoon to carefully remove the crispy bacon bits from the skillet, setting them aside on a paper towel-lined plate. Keep the rendered bacon grease in the skillet.
  4. Add the seasoned sprouts to the hot bacon grease in the skillet (work in batches if necessary). Sear for 2-3 minutes per side until the cut surfaces are deeply browned and charred.
  5. Transfer the seared sprouts directly onto a large, rimmed baking sheet, ensuring they are spread in a single layer and not crowded.
  6. Roast for 20–25 minutes, flipping halfway through, until the outer leaves are dark brown and crispy but the centres are tender-crisp.
  7. Remove sprouts from the oven. Transfer them back to the large mixing bowl. Drizzle with fresh lemon juice and sprinkle with the reserved crispy bacon bits and an extra pinch of salt if needed. Toss to coat and serve immediately.