A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.
2 slices bacon, cut crosswise into thin strips
1/8 teaspoon crushed red pepper
2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
1/2 cup thin wedges red onion
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.
2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.
3. Transfer to a serving dish and sprinkle with reserved bacon.