2/3 pound good-quality thick-cut bacon, diced
2 pounds Brussels sprouts, cleaned and halved
1/4 cup crushed hazelnuts
3/4 cup panko bread crumbs
1/8 cup Parmesan cheese
1 teaspoon fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit.
Cook the bacon over medium-high heat in a skillet until it's nicely browned. Remove from the pan with a slotted spoon and drain off the fat.
Reserve 1 tablespoon of the fat for the seasoned bread crumbs; toss the rest with the prepared Brussels sprouts. Arrange the Brussels sprouts on a lined baking sheet in an even layer, and roast for 20 minutes, until they're caramelized.
Meanwhile, add the reserved tablespoon of bacon fat to a skillet over medium-high heat. Add the hazelnuts and panko, and toast for 1 minute, or until aromatic.
Remove from the heat and transfer to a small bowl. Toss with the Parmesan, thyme, salt, and pepper.
Transfer the Brussels sprouts to a 9-by-13-inch casserole dish. Add the bacon, and toss it well. Top it with the panko mixture and bake for 5 to 10 minutes, just to brown the bread crumbs and melt the Parmesan.