• 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.