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Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.


Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

Place the bacon pieces in a cold 12-inch cast iron skillet and set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8–10 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the skillet.
If the skillet has less than 1 tablespoon of fat remaining, add the avocado oil. Increase the heat to medium-high. Add the Brussels sprouts cut-side down in a single layer and cook undisturbed until the cut faces are deep golden brown, about 5–6 minutes.
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