Brussels Sprouts with Bacon and Breadcrumbs
- Prep Time: 15 mins
- Cook Time: 45 mins
- Servings: 8-10
- Course: Side Dish
This vegetable side dish is made even more delicious topped with crunchy bits of bacon.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Line your baking pan with Reynolds Wrap® Aluminum Foil to make clean up quick and easy.
Ingredients
- 4 oz. slab bacon, cut into chunks and frozen
- 3 Tbsp olive oil, divided
- 1 Tbsp fresh thyme
- ½ lemon, zested and juiced
- 1 small Fresno chile (or any hot red pepper), finely chopped
- ¾ cup fresh white breadcrumbs
- 2½ lbs Brussels sprouts
- 2 Tbsp olive oil
- Salt and freshly ground pepper
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
PULSE the bacon in a food processor until finely chopped. Heat olive oil in a large skillet over medium-low. Cook bacon, stirring often, until browned and fat renders, about 4 minutes.
Step 2
ADD breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer mixture to paper towels to drain and let cool slightly. Toss in a bowl with thyme, lemon zest, and chile; set aside.
Step 3
HEAT oven to 425°F. Line an 11- by 18-inch sheet pan with Reynolds Wrap® Aluminum Foil. Trim and cut the Brussels sprouts in half, separating and reserving loose leaves that fall away. Toss the sprouts on the baking sheet with 2 Tbsp oil, and season with salt and pepper. Roast until golden brown and tender, 30 to 35 minutes.
Step 4
ADD the reserved loose leaves in the last 5 minutes of cooking, tossing them to lightly coat with oil. Transfer to a serving bowl, squeeze the lemon half over, and top with the breadcrumb mixture.
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