Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time." Thinly sliced lemon — peel and all — gives this dish bright flavor. (No need to peel the lemon since roasting softens the rind.)

Ingredients

1 1/2 pounds small brussels sprouts (each about 1 inch diameter), trimmed, halved through root end
1 1/4 cups diced bacon (about 6 ounces)
1 lemon, halved lengthwise thinly sliced crosswise