3 Strips veggie bacon (or pre-cooked real bacon, or bacon bits), optional
Liquid smoke, to taste (use more if omitting the bacon)
Feta to top, optional (I used about 2 tbsp total)
Salt and pepper to taste
Instructions
Clean and cut the Brussels sprouts into uniform sizes – I cut mine in half.
Heat a nonstick pan over medium heat. Spritz with nonstick spray and place the sprouts cut side down. Let cook for ~5 minutes without stirring.
Meanwhile, whisk together the syrup through cayenne, adding more cayenne if you want more than just a hint of spice.
Sprinkle sprouts with salt and pepper and stir. Cut side should have a nice brown color on it. Continue cooking, stirring occasionally, for about 10 minutes or until sprouts have almost reached desired texture.
Chop up veggie bacon into small pieces and add to sprouts – don't worry about getting them crispy, the sauce will make them soggy again. Just cook through, 1 – 2 minutes.
Reduce heat and add maple sauce. Cook until reduced and slightly stick, ~ 5 minutes. Add liquid smoke to taste (I used a few good shakes, use more if omitting bacon).
Turn off head and sprinkle with feta, if using. I highly recommend leaving some of the pieces big, as they are amazing when coasted with sauce! Mix gently and serve.
Notes
Taste the sauce before and after adding liquid smoke. Add more bourbon, maple or seasonings as desired.