- 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.