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Cook the bacon in a skillet. Then, dice into smaller pieces. Set aside.
Trim the bottom of the Brussels sprouts and remove the outer layer leaves if they are bruised or damaged. Cut them in half lengthwise, from top to bottom. If there are some that are too large, quarter them for even cooking.
Heat a few generous drizzles of olive oil in a large skillet over medium heat. Add the Brussels sprouts flat side down, and let them cook undisturbed for about 6 to 8 minutes, until caramelized at the bottom. Check the bottom at the 4-minute mark. Tip: Since they need to cook for few minutes, be sure to use medium heat to prevent burning.
Then, give them a toss and drizzle more olive oil if needed. Add about 2 to 3 tablespoons of water (or as needed), this will create steam and help them cook faster in the center. Continue cooking them for another 6 to 8 minutes, tossing occasionally, until crisp tender. Season with salt and pepper to taste.
Push the brussels sprouts to the side of the pan. Melt 2 tablespoons of butter, and saute the shallots and garlic for about 2 minutes until fragrant. Then, bring everything back together. Add the diced cooked bacon.
Turn off the heat. Finish with a few drizzles of maple syrup to taste. Season with more salt and pepper if needed. Serve immediately. Enjoy!