- 10 ounces Brussels sprouts, stalks removed
- 1–2 teaspoons lemon zest
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4–5 strips bacon, cut into 1-inch pieces
Preheat oven to 400° F.
Remove the end of each Brussels sprout and slice them in half.
On a baking sheet, toss Brussels sprouts with lemon zest, olive oil, salt and pepper. Sprinkle pieces of bacon on top of mixture.
Roast for 20–25 minutes.
Note: The leaves of the Brussels sprouts can fall off and crisp up very quickly, so try to keep the ingredients somewhat close together.