Trim the ends off each brussels sprout, only taking off a sliver and still leaving some of the root intact so the brussels sprouts stay together. Remove any dark, thicker leaves. In a pot of boiling, salted water, blanch the brussels sprouts for 4 minutes. Drain the brussels sprouts and transfer them to an ice bath (a big bowl of ice water). Let them cool in the ice bath for 1 minute. Transfer them to a sheet pan lined with paper towels to fully dry.

In a cast-iron skillet (I used my 12” Lodge skillet), add the bacon over medium heat. Let the bacon render until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

In the same skillet over medium heat, add the onions to the bacon fat. Let them sauté for a few minutes until caramelized. Remove the onions from the pan and reserve.

Raise the heat to medium-high and add enough oil to the skillet (most of the bacon fat should be absorbed) to coat the bottom. When the oil is sizzling hot, add half of the brussels sprouts. Let caramelize and char slightly in the pan on all sides, about 6 minutes or as long as they need. Remove the brussels sprouts and repeat with the remaining ones. Once the remaining brussels sprouts are caramelized, add the first batch of brussels back into the skillet. Add the onions, prunes, Dijon mustard, and honey. Let cook and reduce for about 3 minutes. Lower the heat to low. Add the lemon juice and butter. Let the butter melt. Stir in the bacon at the end. Season with salt to taste.