In medium pot, over high heat, cook brussel sprouts and pearl onions in boiling water for about 3 mins. Drain.
In skillet, over med-high heat, cook bacon until crisp. Remove bacon from skillet onto paper towels. Discard all but 2 tbsp bacon fat from skillet. Coarsely chop bacon when cooled.
Add to skillet, the chicken broth, lemon juice, maple syrup, thyme and brussel sprout mix. Cook 5 mins, stirring occasionally, until heated through. Season w/ salt and pepper. Sprinkle w/ chopped bacon.