Preheat your oven to 400°F (200°C).

Wash the Brussels sprouts thoroughly under running water. Trim the ends and cut them in half lengthwise. Pat dry using a kitchen towel or paper towels.

Cut the maple bacon strips into small, bite-sized pieces.

In a large mixing bowl, combine the halved Brussels sprouts, bacon pieces, finely measured Diamond Crystal Kosher salt, fragrant lemon thyme, and robust Arbequina extra virgin olive oil. Toss the ingredients together until the Brussels sprouts are evenly coated.

Spread the Brussels sprouts and bacon mixture evenly on a baking sheet lined with parchment paper or aluminum foil, making sure they are in a single layer.

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the Brussels sprouts are tender and slightly caramelized, stirring halfway through to ensure even cooking.

While the Brussels sprouts are roasting, in a small bowl, combine the coarsely ground Tellicherry black pepper and hand-squeezed Meyer lemon juice. Mix well to create a seasoning blend.

Once the Brussels sprouts are roasted to perfection, remove them from the oven and transfer them to a serving dish.

Drizzle the prepared Tellicherry black pepper and Meyer lemon juice seasoning over the roasted Brussels sprouts and bacon while they are still hot.

Gently toss the Brussels sprouts to ensure the seasoning is evenly distributed.

Serve the California Fish Grill-inspired Brussels sprouts immediately as a delicious and flavorful side dish!