Bring a large pot of salted water to a rapid boil. Add Brussels sprouts and cook for 4-5 minutes until tender but bright green. Drain and plunge into ice water.

In a skillet, cook diced bacon over medium heat for 7-8 minutes until crispy. Remove bacon and drain on paper towels while retaining bacon fat in the skillet.

Raise heat to medium-high, add blanched Brussels sprouts and pecans to bacon fat. Stir-fry for 4-5 minutes until sprouts develop crispy edges.

Sprinkle ground mustard over sprouts and pecans, stirring for 1 minute. Add bourbon, deglaze the pan, and cook for 2-3 minutes until flavors meld.

Return bacon to the skillet, pour in maple syrup, and toss all ingredients for 1 minute. Adjust with salt and pepper to taste before serving.