Smoky, crispy bacon and deeply caramelized Brussels sprouts come together in a single cast iron skillet for a dish that feels indulgent but checks every box for a compliant reset. The trick is starting the bacon in a cold pan so the fat renders slowly, then using those drippings to blister the sprouts cut-side down until they're golden and almost nutty. A quick bloom of sliced garlic and red pepper flakes in the center of the pan adds a punchy, aromatic layer that makes the whole kitchen smell incredible. A splash of apple cider vinegar at the very end brightens everything and keeps the richness in check — it's a small step that makes a big difference. The label-reading struggle is real when it comes to bacon, but this recipe calls for sugar-free uncured pork bacon, which keeps the ingredient list clean and compliant without sacrificing any of that savory depth. Serves four, so it works as a satisfying weeknight side or a hearty addition to a meal-prep spread.
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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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