Brussels Sprouts with Lemon, Thyme, and Bacon

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Serves 4 to 6

Cooking Time 2 to 3 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For a variation on our braised Brussels sprouts, we added a bit of lemon juice for brightness and grated lemon zest for sweet, citrusy flavor. Thyme contributed woodsy notes. For smoky, savory depth, we included some bacon, which we quickly crisped in the microwave.

2	pounds Brussels sprouts, trimmed and halved
2	cups chicken broth
	Salt and pepper
4	slices bacon, chopped
2	tablespoons unsalted butter, melted
2	teaspoons grated lemon zest plus 1 tablespoon juice
1	teaspoon minced fresh thyme

1. Combine Brussels sprouts, broth, and ½ teaspoon salt in slow cooker. Cover and cook until Brussels sprouts are tender, 2 to 3 hours on high.

2. Line plate with double layer of coffee filters. Spread bacon in even layer on filters and microwave until crisp, about 5 minutes. Drain Brussels sprouts and return to now-empty slow cooker. Stir in melted butter, lemon zest and juice, and thyme. Season with salt and pepper to taste. Sprinkle with bacon and serve.