Maple Bacon Brussels Sprouts

It's almost thanksgiving, so I wanted to share another one of my favorite holiday side dishes (but it's still good any day of the year). These Brussels sprouts are easy to make ahead of time and bring to your host's event, or just keep them on hand at home for those picky eaters with an aversion to vegetables. I haven't met a single person yet who didn't love these! 

Ingredients 

• 6 strips thick-cut bacon, cut into 1/2-inch pieces
• 3 tablespoons butter
• 1/2 cup onion, chopped
• 1-1/2 lbs fresh Brussels sprouts 
• 1/2 cup maple syrup
• Salt and freshly ground black pepper

Preparation
Trim up your Brussels sprouts and remove any loose outer leaves. 

Boil the Brussels sprouts until they are tender and easily pierced with a fork (about 6 to 8 minutes)

Drain well and set aside until cool

Slice in half lengthwise.

**If using frozen Brussels sprouts, just thaw the night before, and heat in the oven or microwave according to package instructions**

While the sprouts are cooling, fry the bacon until crisp, then transfer to a paper towel-lined plate to cool.

Once the bacon is cooled, chop into small chunks 

Drain all but 1 tablespoon of the bacon fat from the pan.

Add the butter to the pan and melt over medium heat. 

Add the onion and sauté until fully cooked and translucent 

Add the halved sprouts and continue cooking, stirring frequently, until they are lightly caramelized, 4 to 5 minutes longer.

Add the maple syrup and stir until the sprouts are well coated. 

Add chopped bacon, season to taste with salt and pepper and continue cooking until the sprouts are nicely glazed (about 3 to 4 minutes more).

To keep this dish warm, transfer to an oven-proof serving dish, cover and place in a 250°F oven for up to one hour.