Heat a large skillet over medium heat. Cook bacon until crispy, about 8 minutes. Remove with a slotted spoon to a papertowel- lined plate.

In the same pan, pour off all but 3 tbsp of the bacon fat (if not enough fat, add canola oil to compensate). Add Brussels sprouts and cook 10 minutes, stirring occasionally. Pour in heavy cream; reduce by half, about 3 minutes. Stir in cooked bacon, maple syrup, salt and pepper. Cook 2 more minutes, until Brussels sprouts are tender and sauce has thickened.