Slice bacon strips into small manageable pieces and saute in a nonstick pan until bacon turns slightly crispy and fat is mostly rendered.
Without removing bacon grease, add 6 tbsp. butter and melt over medium heat.
Toss in quartered Brussel sprouts and sliced carrots. Saute the vegetables until soft, stirring often. Drain remaining grease and butter then return vegetables to hot pan.
Add in maple syrup and cook until a thick syrup sauce is made, about 5-10 more minutes. Serve hot and enjoy.