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This preparation of brussels sprouts is a fixture on our fall and winter dinner buffet.  We use Broadbent's Smoke House Applewood Bacon, slicing it thickly off a slab.  We sell out every time we make it.  


  • 1 pound brussels sprouts, trimmed on the bottom halved (reserve the green outer leaves which fall off during the trimming process)
  • Sea salt
  • 3 slices of thick applewood-smoked bacon
  • 1 large lemon
  • 2 Tbsp cold unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • Freshly ground pepper


In a large stock pot, blanch the sprouts until bright and tender, about 2 minutes.  Drain and spread them out on a baking sheet in a single layer.   Sprinkle with salt generously.

Preheat oven to  450° F.  Cut the bacon in 1/2-inch chunks.  Cut the lemon in half lengthwise then in-half lengthwise again.  Cut crosswise 1/4" thick.  Cut the butter into 6-to 8 pats.  Scatter the bacon over the brussels sprouts, then scatter the lemon and butter on top.  Drizzle with the olive oil and grind a little pepper over all.

Roast on the oven's top rack until the sprouts are browned in spots, about 15 minutes.  Using a metal spatula, turn the entire mixture over to help it cook evenly and return the sprouts to the oven until they are well browned, about 15 minutes longer.  Toss left-over leaves in olive oil, salt and pepper and roast for 1-2 minutes.  Use as garnish.  Serve immediately.