In a cast iron or other oven-proof skillet, fry the two strips bacon until crispy over medium high heat.
Remove the bacon and add the cut Brussels sprouts (1 lb.) to the hot skillet and bacon grease. Toss to coat (be careful of splatters!) and season with salt and pepper to taste. Add the maple syrup (2 tablespoons) and stir to coat.
Place the skillet in the oven and roast for 20 minutes at 425 degrees, tossing once or twice, until Brussels sprouts are tender and browned.
Meanwhile, chop the bacon into small pieces.
Sprinkle the chopped bacon on top of the Brussels sprouts and serve.
Like things sweet? Add up to four tablespoons of maple syrup instead of two.
For a Paleo/Whole30 version, make sure you use Paleo approved bacon with no added sugar, and omit the syrup for Whole30.
Making a double batch? I recommend transferring the sprouts to a rimmed baking sheet so they can spread out a bit more and roast/brown evenly.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.