You’ll want a 12” skillet with a tight-fitting lid for this recipe. If you don’t have a lid, you’ll need to sauté the sprouts a bit longer and turn down the heat some after they get deeply browned and add in the shallot.

Chop 4 slices of thick-cut bacon into small strips or a large dice and set aside. Dice a small shallot (2-3 tablespoons worth) and set aside as well. Rinse 1 pound of brussels sprouts and remove any wilted outer leaves. Dry them off gently with paper towels and slice off some of the woody ends and then slice the sprouts in half, lengthwise through the stems.

Add the bacon to a cold pan and set it over medium low heat. Cook, stirring occasionally, until nice and crisp, about 10-12 minutes. Remove the pan from the heat so it can cool slightly. Use a slotted spoon to drain and remove the bacon bits and place on a paper towel to soak up any remaining grease.

Toss the sprouts with a tablespoon of extra virgin olive oil and sprinkle with ¾ teaspoon salt and ½ teaspoon ground black pepper. Set the sprouts cut side down in the same skillet you cooked the bacon in. Set the skillet back on the stove and turn the heat to medium-high. Cover with a tight-fitting lid and cook, without touching, for 5-6 minutes. This turns the sprouts bright green and helps to cook them through to the centers.

After removing the lid, check a few of the sprouts, they should be a nice golden brown by now, maybe a bit more. If the skillet looks a bit dry, pour another tablespoon of olive oil over the sprouts and add in the diced shallot. Continue cooking 2-3 minutes longer and begin shaking the pan and flipping the ingredients over.

Drizzle 2 tablespoons of pure maple syrup over the sprouts and add the bacon back to the pan. Cook for another minute or two, tossing everything occasionally, until the sprouts are as dark as you prefer. Remove from the heat and pour into a serving bowl or into side dishes if serving individually.