Start by bringing a large pot of salted water to a rolling boil over high heat. Add the Brussels sprouts and cook for 4–5 minutes until tender, then drain and transfer to an ice bath.

In a large skillet, cook diced bacon over medium heat for 7–8 minutes until crispy. Remove bacon and drain excess grease, leaving fat in the skillet.

Increase skillet heat to medium-high, add blanched Brussels sprouts and chopped pecans. Sauté for about 4–5 minutes until greens are crispy.

Sprinkle ground mustard over the mixture, stir continuously for about 1 minute to enhance flavors.

Pour in bourbon or apple cider vinegar, scrape any bits off the skillet, and simmer for 2–3 minutes until mostly absorbed.

Return bacon to skillet, drizzle in maple syrup, and toss to coat. Cook for an additional minute until sauce thickens.

Adjust seasoning with salt and pepper to taste. Serve immediately in a warm dish.