📖 Instructions

1. First things first, let's get that bacon cooking! Place the bacon strips in a large skillet over medium heat. Cook until they're nice and crispy, about 8-10 minutes. Keep a close eye – nobody likes burnt bacon! Once done, remove the bacon from the skillet and place it on a paper towel-lined plate to drain. We're gonna crumble it up later.
2. While the bacon is cooking, trim the ends off your brussels sprouts and either shred them using a food processor or slice them thinly by hand. I prefer slicing them thinly by hand; it's just more therapeutic, ya know?
3. Now, if you're using whole brussels sprouts instead of shredded – quarter them, and toss 'em in a bowl with 1 tsp of olive oil, salt, and pepper.
4. If using whole brussels sprouts, spread the quartered sprouts on a baking sheet. Roast 'em in the oven at 400°F (200°C) for about 15-20 minutes, or until they're tender and slightly browned. Roasting brings out their natural sweetness, trust me.
5. Next up, zucchini noodles! If you don't have a spiralizer, don't sweat it. You can use a vegetable peeler to create wide ribbons or buy pre-made zoodles. Less work, more eating, right?
6. In the same skillet where you cooked the bacon (don't drain the bacon fat – it's liquid gold!), add the shredded or sliced brussels sprouts. Cook for about 5-7 minutes, stirring occasionally, until they're tender-crisp. I like them with a little bit of bite still.
7. Now, add the zucchini noodles to the skillet with the brussels sprouts. Cook for just 2-3 minutes, until the zucchini is heated through but not mushy. Zucchini tends to release water, so don't overcook it!
8. Remove the skillet from the heat. Add the crumbled bacon, Parmesan cheese (if using), and a squeeze of lemon juice. Toss everything together to combine. The lemon juice adds a nice brightness to balance out the richness of the bacon.
9. Give it a taste and season with salt and pepper to your liking. Everyone's taste buds are different, so adjust accordingly!
10. Divide the zucchini noodle mixture into bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley or chives, if you're feeling fancy. Serve immediately and enjoy every single bite!