Elle’s mom sent this recipe after finding it in an old recipe book for cast iron pan cooking. It is a great side and another variation on Brussels & Bacon!
2 slices bacon, thinly sliced crosswise
1/8 tsp crushed red pepper flakes
2 pounds Brussels sprouts, trimmed and halved lengthwise
1/2 cup thin wedges red onion
2 tsp fresh thyme leaves
1/2 tsp salt
In a 12-inch cast iron or other heavy oven-going skillet, cook bacon over med. heat until browned and crisp. Remove bacon with a slotted spoon to paper towels. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.
Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat.
Transfer to a 400 oven and roast, uncovered, for 20-25 minutes, stirring once, until just tender and browned. sprinkle with reserved bacon.