4-5 strips of nitrate-free bacon (note: for thinner bacon, use up to 8 strips I did this for USWM bacon)
1 pound of Brussels sprouts (about 4 cups)
2 tsp olive oil
2 Tbsp maple syrup ( keep an extra tsp handy)
⅛ tsp salt
a pinch of black pepper
10 Tbsp water (divided to be used at 3 separate times)
To prep the bacon: Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover them with another paper towel. Heat in the microwave for 3 minutes. Check on the bacon and replace with new paper towels and heat for another 3 minutes. Once the bacon cools, cut the strips into inch long pieces and set aside.
Put olive oil in a sauté pan over medium-high heat. Put the Brussels sprouts into the sauté pan and cover them with 2 Tbs of maple syrup, salt, pepper and 2 Tbs of water.
Once the liquid boils(1 min), reduce the heat to medium. Let the Brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (should be caramel-like in substance)–for 7 minutes.
Add the bacon pieces and 4 Tbs of water and let them cook, stirring every so often, until the liquid evaporates again– another 7 minutes.
Add another 4 Tbs of water and let everything cook until the liquid evaporates again. HOWEVER, this time don’t stir the Brussels sprouts at all. This should take about 5-6 minutes.
Mix and add 1-2 tsp extra maple syrup, then cook for 2-3 minutes more without mixing, to let them crisp. They are done once you can stab them with a knife and the knife easily goes through it… and when you can smell distinct crispy smell.