(Adapted from Food 52)
2 pounds brussel sprouts, trimmed & halved
3-4 strips of clean bacon, cut into thin strips
5 shallots, julienned
2 tablespoon maple syrup
1/4 cup apple cider vinegar
sea salt & pepper to taste
2 tablespoons olive or grapeseed oil
Preheat oven to 400.
In a very large skillet, preferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve.
Add oil and saute shallots until soft and beginning to caramelize. Remove with slotted spoon and reserve with bacon.
Increase heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender.
Remove brussel sprouts from skillet. Add vinegar and maple syrup and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve.