• For each brussel sprout, trim the end with a paring knife and remove any wilted or bruised leaves. Cut small and medium brussels sprouts in half and large ones in quarters.
• Preheat medium-large cast iron skillet on medium heat and add pecans and rosemary. Stir often until fragrant and toasted. Add maple syrup and stir until well coated. Remove from heat and set aside in a bowl.
• Return skillet to medium heat and add bacon. Cook on both sides until desired doneness - soft or crispy. Transfer bacon onto a cutting board and drain almost all of the grease into a small bowl, reserving about 1 tbsp for sauteing.
• Add olive oil and brussels sprouts. Cook for 7 minutes or so, stirring a few times but not too often letting veggies caramelize. Somewhere half way through sprinkle with salt and pepper.
• While brussels are sauteing, chop bacon.
• Pierce brussels sprouts with a knife. If the knife almost goes through without resistance, it is time to add garlic. The keyword here is "almost". Now cook for another minute or so.
• Turn off heat. Add caramelized pecans and diced bacon, stir well. Serve and enjoy!

Store: Refrigerate leftovers in an airtight container for up to 3 days.