1 1/2 lbs small brussels sprouts, each about 1" in diameter, trimmed and halved through root end
1 1/4 cups diced bacon, about 6 oz
1 lemon, halved lengthwise, thinly sliced crosswise.
Preheat oven to 400 degrees. Cook sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts in a rimmed baking sheet in a single layer. Sprinkle with bacon, lemon slices, salt and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.