Prep time15 minutes
Cook Time1 hour
Equipment: The Ultimate Skillet
2 lbs brussels sprouts, halved
3 tablespoons olive oil
8 oz thickly sliced bacon
2 shallots, thinly sliced
¼ cup bourbon
¼ cup maple syrup
2 tablespoon whole grain mustard
2 tablespoons butter
Ground black pepper
Preheat the oven to 400℉ (200℃).
Add brussels sprouts to a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat and add to a parchment lined sheet tray. Roast until caramelized and tender, about 25-30 minutes.
Heat a large cast iron skillet over medium heat. Add bacon and cook until browned and crispy, about 5-7 minutes. Using a slotted spoon remove from the pan to a plate lined with a paper towel. Drain excess bacon fat from the pan leaving about 2 tablespoons. Return to heat and add shallot. Cook until softened and golden brown, about 3-5 minutes.
Add bourbon and deglaze the pan scraping up any brown bits on the bottom of the pan. Add maple syrup and mustard and stir to combine. Turn off heat and stir in butter. Season with salt and pepper to taste.
Add roasted brussels sprouts to pan, coating in the sauce. Serve hot or at room temperature.