Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover in another paper towel.
Heat in the microwave for 4-5 minutes. Once the bacon cools, cut the strips into inch pieces and put aside.
Put some olive oil into a frying pan over medium-high heat. Add the brussels sprouts into the sauté pan, along with 2 Tablespoons of maple syrup, salt, pepper and 2 Tablespoons of water.
Once the liquid starts to boil (about 1 minute), reduce the heat to medium.
Let the brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (the sauce should be caramel-like in substance), for about 7 minutes.
Add the bacon and 4 Tablespoons of water and let everything cook, stirring every so often, until the liquid evaporates again, about 7 minutes.
Add another 4 Tablespoons of water and let everything cook until the liquid evaporates again. HOWEVER, this time don't stir the brussels sprouts at all. This should take about 5 minutes.
Mix and then cook for a few minutes more without mixing to let them crisp. They will be done once you can stab them with a knife and the knife easily goes through it.