Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Category: Side Dish
Cuisine: not set
2 pounds brussels sprouts trimmed
4 ounces slab bacon or pancetta (Italian bacon) coarsely chopped
3 tablespoons olive oil divided, plus more for serving
1 cup coarse fresh breadcrumbs
1 small Fresno chile seeds removed, finely chopped
1 tablespoon thyme leaves
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice divided
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