Using the sous vide function on your Souspreme Multi Pot, heat 3 quarts of water to 185F. You can save time by using warm water.

Wash the Brussels sprouts, trim the ends and slice them in half. Pat them dry and set aside.

Heat a frying pan on medium and when at temperature, cook the bacon pieces until they are crispy. Do not discard the bacon grease!

Pour the bacon fat into a glass measuring cup or similar container.

Put the Brussels sprouts into a vacuum sealed bag.

Pour the bacon fat into the bag with the Brussels sprouts, and mix up the bag a bit so they are evenly coated.

Add a grind or two of black pepper.

Vacuum Seal the bag. Try to take care to make sure the Brussels sprouts are in a single layer.

Place the bag into the Souspreme Multi Pot, put the lid on and let it cook for 50 mins.

While the sprouts cook, melt the butter in a small saucepan over medium-high heat. Keep a close eye on it, whisking it occasionally. Heat the butter gently until it starts to smell nutty. The color will from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Set aside, in the saucepan, until the Brussels sprouts finish cooking.

Once your Brussels sprouts are done in the sous vide bath, carefully put them back in the same pan you cooked the bacon in, cook on medium high heat for 5 mins, until they are slightly blackened. Drizzle the maple butter all over, tossing to coat eve