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Roasted Brussels Sprouts with Lemon and Bacon

4 servings
Source: Bon Appétit December 2005

• 1½ lbs small brussels sprouts (each about 1 inch in diameter), trimmed, halved through root end
• 1¼ cups diced bacon (about 6 ounces)
• 1 lemon, halved lengthwise, thinly sliced crosswise

Preheat oven to 400ºF. Cook brussels sprouts in medium saucepan of boiling salt water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.

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