Slice each Brussels sprout in half, cut each half into strips and discard the cores. Transfer
to a large bowl.Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste.
Increase heat to high and boil for 1 minute.
