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Preheat oven to 400°F. Sauté bacon in a 12-inch cast-iron or other heavy ovenproof skillet over medium heat until browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in pan; cook and stir for 1 minute or until fragrant.
Add Brussels sprouts, onion, thyme and salt to pan. Stir to coat with drippings. Transfer pan to oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.
Transfer to a serving dish and sprinkle with reserved bacon.