I did not have any maple syrup, so I've used honey because Dorie says we can 😃. Instead of steaming the brussels sprouts, I microwaved them, with a tablespoon or two of water sprinkled over, along with the sliced shallot, garlic, salt and black pepper, on high for 2 minutes. Meanwhile fry the bacon until crisp, remove and keep aside. The brussels sprouts are then stir-fry in the bacon fat (I did not remove all of the fat! Ha!) until they are are charred and crisp-tender. I've used a mixture of both smooth Dijon and grainy mustard, mix-in with the honey. These are added to the brussels sprouts, stir until they are coated with the mustard-honey glaze. Stir in the crumpled crispy bacon. And as suggested by Dorie, I added a splash of balsamic vinegar in the final stir.
This is delicious. Love the flavours of the honey, mustard, bacon and the crisp-tender texture of the brussels sprouts. I actually ate this for lunch on its own! And would definitely make this again as a side dish to a meal. Yums!
Please do visit my friends' links at CtBF and see what they think of "Maple-Syrup-And-Mustard Brussels Sprouts".