1-1/2lbsfresh Brussels sprouts, see recipes notes for frozen
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil.
Trim the ends of the Brussels sprouts and remove any loose outer leaves. Add the sprouts to the boiling water and cook until they're tender and easily pierced with a knife, 6 to 8 minutes. Drain well and set aside until they're cool enough to handle, then slice in half lengthwise.
While the sprouts are cooling, fry the bacon until crisp, then transfer to a paper towel-lined plate and 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 soft and translucent, 4 to 5 minutes. 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 the bacon, season to taste with salt and pepper and continue cooking until the sprouts are nicely glazed, 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.
Tips for Making This Recipe
To use frozen Brussels sprouts in this recipe, defrost them overnight in the refrigerator for best results. Cooking time in the boiling water should be reduced to about 4 minutes, or you can microwave them according to package directions.Note: Brussels sprouts can lose their bright green color if kept warming in the oven.