Heat cast iron. Fried cut up bits of bacon. Once cooked and crispy transfer to paper towel and plate.

Use one T of bacon grease for vinegrette and mix in mustard, honey, and apple cider vinegar. Salt and pepper to taste.

Heat cast iron with leftover bacon fat and cook Brussel sprouts face down.

After uou have charred and cooks the Brussel sprouts, add the vinegrette and mixed it all together.

Add some parm and serve.