Yes, it’s bacon and Brussels, but they’re roasted in bacon fat and finished with parm and lemon zest, giving a nod to the indulgent classic: Carbonara.

I like these because there’s no skillet element, and only one sheet. It can be the last dish you prep on the day of thanksgiving, pulling out right before you serve. These are best served right out of the oven, while the leaves are still crispy crunchy!

If you have a larger group of people, I’d highly suggest doubling the recipe.