- 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.
Matt LaBombard, a 2011 graduate of Western New England University in Springfield, Massachusetts, is associate publicist and social media coordinator at Storey Publishing in North Adams, Massachusetts. Upon returning to the Berkshires, he has found the perfect balance between work, family and friends while enjoying all the pleasures of good home cooking.