-Preheat oven to 400 degrees F.
-Toss sprouts in a bowl with the olive oil. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
-Soak currants in the bourbon for at least 30 minutes.
-Cook chopped bacon in a large skillet over medium-high heat for 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels. Leave 2 TBS drippings in the skillet.
-Add onion to skillet and cook over medium heat, stirring often, for 15 minutes or until onions are caramel colored. Add sugar and continue stirring until dissolved.
-Mix vinegar and thyme, stirring consistently. Add bourbon and currants, continuing to stir for 5 minutes until the liquid is the consistency of syrup.
-Mix in Bacon, stirring occasionally for 15 minutes or until thickened to a consistency of thin marmalade.
-Toss sprouts with the marmalade and serve.