Name: Lemony Brussels Sprouts With Bacon and Breadcrumbs
Yield: 8 Servings
Ingredients: 2½ pounds brussels sprouts, trimmed; 4 ounces slab bacon or pancetta (Italian bacon), coarsely chopped; 3 tablespoons olive oil, divided, plus more for serving; 1 cup coarse fresh breadcrumbs; 1 small Fresno chile, seeds removed, finely chopped; 1 tablespoon thyme leaves; 1 teaspoon finely grated lemon zest; Kosher salt; 2 tablespoons fresh lemon juice, divided

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Alex Lau

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Recipe notes