Preheat oven to 400° degrees.

Clean the Brussels Sprouts well and trim off the bottom stem. Remove any tough or rubbery outer leaves. Halve the sprouts and place in a large bowl.

Dice the bacon into ½” pieces. Cook bacon pieces in a skillet until done to the point that you like them (we prefer them a bit more done for the crunch). Remove the bacon to a paper towel to drain and reserve 1 tablespoon of the bacon grease drippings in a small bowl and let cool slightly. To the bowl with the sprouts, add the onion, salt, pepper, cayenne (if using), olive oil, and bacon fat. Toss well to coat the sprouts. Place the Brussels sprouts on a sheet tray in a single layer and place in the oven for 20-25 minutes – depending on how large your sprouts are and how soft you like them cooked. Insert a knife to test for doneness and adjust the time accordingly.

In a small saucepan add the bourbon. Reduce over medium-low heat until there is about 1-2 tablespoon of liquid left. Turn the heat off and immediately add the maple syrup and butter. Stir in the cooked bacon pieces and remove the mixture to a large enough bowl to hold the sprouts when they are done.

Remove the Brussels sprouts from the oven when done and transfer them to the bowl with the bourbon glaze mixture. Toss to coat and serve!