2. Place all chopped brussel sprouts in a bowl & toss with olive oils, salt pepper, & garlic. Pour out onto parchment paper or foil. Then top with some lemon slices, bay leaves, & herb of choice. I used thyme in this recipe. (If you are using parchment paper add a second layer of foil around the outside so the paper doesn’t burn).
3. Close up the parchment paper & foil. Bake at 350 degrees for 30 minutes or until brussel sprouts are cooked with a slight crunch. While brussel sprouts are cooking, cook bacon in a skillet & place cooked bacon on a plate with a paper towel to soak up the oils & to let cool.
4. Remove bacon fat from the pan but do not wash, heat butter in the bacon pan. When brussel sprouts are out of the oven, discard lemon & leaves. Saute the sprouts in butter for 2-3 minutes or until they lightly brown. Keep turning every 30 seconds so they do not burn.
5. Add bacon & saute together for 30 seconds to 1 minute.