These brussels sprouts get a deliciously crisp and caramelized sear in smoky bacon fat. Finished with a salty-sweet maple-balsamic sauce and crispy bacon bits, they’re so irresistible, it’s hard not to eat them before you serve them! Recipe from Keto-Mojo
Line a plate with a paper towel. Heat a large cast-iron or stainless-steel skillet and 1 tablespoon of the olive oil over medium heat. Add the bacon, cook, stirring occasionally, until the bacon is crispy and browned, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to the prepared plate to drain.
Keep the skillet on medium heat and add half of the Brussels sprouts cut side down in a single layer, until the cut sides develop a brown sear, about 5 minutes. Remove them to a plate. Add the remaining 1 tablespoon olive oil and repeat with the remaining brussels sprouts.
Once all of the sprouts are seared, add them all back to the skillet along with the shallots, syrup, mustard, vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons water. Stir to combine, reduce heat to low, and simmer, covered and stirring occasionally, until the sprouts are tender when pierced with the tip of a paring knife, about 10 minutes. Stir in the bacon and cook uncovered for 5 minutes. Serve.