Brussels Sprouts with Bacon and Breadcrumbs

PULSE the bacon in a food processor until finely chopped. Heat olive oil in a large skillet over medium-low. Cook bacon, stirring often, until browned and fat renders, about 4 minutes.

ADD breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer mixture to paper towels to drain and let cool slightly. Toss in a bowl with thyme, lemon zest, and chile; set aside.

HEAT oven to 425°F. Line an 11- by 18-inch sheet pan with Reynolds Wrap^® Aluminum Foil. Trim and cut the Brussels sprouts in half, separating and reserving loose leaves that fall away. Toss the sprouts on the baking sheet with 2 Tbsp oil, and season with salt and pepper. Roast until golden brown and tender, 30 to 35 minutes.

ADD the reserved loose leaves in the last 5 minutes of cooking, tossing them to lightly coat with oil. Transfer to a serving bowl, squeeze the lemon half over, and top with the breadcrumb mixture.