Brussels Sprouts with Bacon and Maple

• 2 pounds brussels sprouts, cut in half
• 1/2 pound thick cut bacon, 1 inch strips
• 4 large shallots, sliced
• 1/2 cup maple syrup
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon dijon mustard
• kosher salt
• black pepper

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1. Fill a medium pot with water and bring to a boil.
2. Clean and cut brussels sprouts in half lengthwise.
3. When water is at a full boil, gently drop all the brussel sprouts into the pot. Cook until the sprouts are crisp but cooked through.
4. Use a colander to drain and place brussel sprouts directly into a bowl filled with ice water. This technique is called blanching. Blanching allows the Brussels sprouts to be cooked through and not overcooked while retaining a pretty green color. Chop bacon into 1-inch strips and place in a large cold saute pan. Cook on medium heat until bacon is crisp. Using a slotted spoon remove crisp bacon from the pan.
5. Slice shallots and sauté in bacon fat until soft and translucent.
6. Add maple syrup and dijon mustard to the pan and stir together.
7. Add brussels sprouts to the pan and cook until heated through.
8. Add chopped thyme and cooked bacon and stir until combined.
9. Season with salt and pepper.

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