Brussels sprouts with bacon

In a large skillet cook the smoked bacon on medium heat until fat has rendered, and bacon is crispy.

Wash the Brussels sprouts, trim a bit of the bottom which usually gets dry, cut in half and place in a large bowl.

Drizzle with one tablespoon of olive oil, oregano, chili powder, and season with salt and pepper.

Remove the bacon from the pan and add the Brussels sprouts, on high heat, cooking it on the flat side first. Cook for 4-5 minutes.

Check for a nice golden-brown color then toss it around the pan, add the chicken stock and scrape the bottom of the pan to get all the flavors from the caramelization. Cook for 5 more minutes.

When checking for doneness you want the Brussels sprouts to be soft on the outside, but still crunchy in the middle.

On a separate bowl mix the maple syrup, soy sauce and apple cider vinegar and toss on the Brussels sprouts.

Put the pecans in a zip-lock bag and lightly crush.

Roughly chop the bacon.

Slice the cheese with a vegetable peeler.

Serve the Brussels sprouts in a large bowl topped with the bacon, the crushed nuts and the shaved Pecorino cheese.