Begin by bringing a large pot of salted water to a boil. Add the halved Brussels sprouts and cook them for 4-5 minutes until tender but still vibrant green. Drain and transfer to an ice bath.

In a skillet, place diced bacon over medium heat and sauté for 7-8 minutes until crispy and golden brown. Remove with a slotted spoon, allowing excess grease to drain.

Increase the heat to medium-high and add the blanched Brussels sprouts and pecans to the skillet with bacon fat. Sauté for 4-5 minutes until crispy and golden.

Sprinkle in the ground mustard and pour in the bourbon (or vinegar) to deglaze the pan. Cook for another 2-3 minutes to intensify flavors.

Add the crispy bacon and pure maple syrup to the skillet. Toss together and cook for 1 minute to thicken the syrup coating the sprouts.

Plate the Maple Bacon Brussels Sprouts immediately for the best texture and presentation. Enjoy this sweet and savory delight!