Lemony Brussels Sprouts with Bacon and Breadcrumbs
2 ½ cups of Brussels sprouts
250g Henderson’s Streaky Bacon
3 Tablespoons olive oil
1 cup coarse, fresh bread crumbs
1 small red chilli, seeded and finely chopped
1 Tablespoon thyme leaves
1 teaspoon finely grated lemon zest
2 Tablespoons fresh lemon juice
Salt and pepper to taste
Remove the outer leaves of the Brussels sprouts and cut them in half. Finely chop bacon. Heat 1 tablespoon olive oil in a medium pan. Cook bacon for approximately 5 minutes or until browned. Add breadcrumbs and cook, stirring often for approximately 5 minutes or until browned. Transfer bacon and breadcrumbs to a bowl and let cool slightly. Add chilli, thyme, lemon zest and toss.
Increase the heat to medium. Add 2 tablespoons of olive oil. Add Brussels sprouts and season with salt. Cook, tossing occasionally until browned approximately 8 to 10 minutes. Reduce the heat and cover the pan with a lid for 5 minutes until tender. Remove lid and add lemon juice.
Transfer Brussels sprouts to a serving dish and top with the bacon and breadcrumb mixture. Enjoy!