Begin by heating a large skillet to medium heat. Add the bacon and cook for 4-5 minutes per side (or until desired crispness). Set aside, leave the bacon fat in the pan.

Toss in the red onion, saute for 3-4 minutes or until fragrant and lightly browned. Set aside with the bacon. Keep the skillet on the stove and the heat on.

Add in 1-2 tbsp of oil (depending on how much you have left over from the bacon,) and toss in Brussel sprouts and cranberries. Saute, stirring occasionally, for 5-6 minutes, or until Brussels are browned and cranberries begin to soften.

Pour in water and increase the temperature to high to bring to a light boil, then reduce to medium heat. Let the Brussel sprouts and cranberries continue to cook so the cranberries pop and the water is almost completely gone (about 3-4 minutes). Remove from heat.

Pour Brussel sprouts and cranberries into a serving dish, crumble the bacon and add to the dish along with the red onion. Toss in the balsamic vinegar and maple syrup to coat. Sprinkle with salt and serve warm (adding any additional salt to taste.)