Brussels Sprouts with Turkey Bacon

Directions

1. Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside.

2. Pulse turkey bacon in a food processor until finely ground.

3. Heat 1 tbsp oil in a large skillet over medium-low.

4. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes.

5. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes.

6. Transfer breadcrumb mixture to paper towels and let cool slightly.

7. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.

8. Increase heat to medium-high and heat 2 tbsp. oil in same skillet.

9. Add reserved halved brussels sprouts; season with salt.

10. Cook, tossing occasionally, until deeply browned all over, 5–8 minutes.

11. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes.

12. Uncover skillet, add reserved leaves and 1 tbsp. lemon juice, and toss to combine.

13. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4–5 minutes.

14. Uncover; add remaining 1 tbsp. lemon juice and season with salt.

15. 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).