Method

Place a large sauté pan or cast-iron skillet on medium-high heat. Add half of the olive oil and the bacon, and cook the bacon until it begins to crisp.

Remove the bacon and add the rest of the oil to the pan. Allow it to heat up until shimmering and add the quartered Brussels sprouts in one even layer in the pan. Do not move them for a few minutes until you see them beginning to brown well.

Give them a toss or stir to allow the other sides to caramelize. Add the butter at this point and allow it to brown to add more color and flavor to your pan of Brussels. Return the bacon to the pan and cook for a few more minutes. Add the lemon juice and quickly remove from the pan, sprinkle with herbs if using. Serve hot.

*Chef’s Notes: If a steam-assisted or combination steam oven is not available for the squash recipe, it will work on either bake or convection settings at approximately 400°F. Alternatively, if preparing all three of these recipes as an entire meal, it can be cooked in the same oven as the Cornish hens.