Combining June’s Cook-Programs and recipes is an easy way to add layers of flavor to veggies that might otherwise be overlooked. Here, tossing nutty Brussels sprouts in salty, smoky bacon fat adds richness and depth to this much-maligned vegetable, while fresh lemon zest and piquantly-spiced pecans provide balance and crunch for an addictive side that can hold its own at any holiday table. It’s so good you might even find yourself snacking on it right out of the bowl. This recipe calls for June’s Spiced Pecans so be sure to plan ahead.