1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Rinse the Brussels sprouts, trim the stems, and cut them in half lengthwise. I like to do this while chatting with my kids about their day—it’s a small moment of connection before the kitchen buzz begins.
3. In a large bowl, toss the halved Brussels sprouts with olive oil, kosher salt, black pepper, and minced garlic if you’re using it. Make sure every sprout is coated well for that perfect roast.
4. Add the chopped bacon pieces to the bowl and toss everything gently to combine.
5. Spread the Brussels sprouts and bacon mixture out in a single layer on the prepared baking sheet, making sure there’s space between the pieces. Crowding the pan can cause steaming instead of roasting.
6. Place the baking sheet in the oven and roast for about 25-30 minutes, stirring halfway through. You want the sprouts to be tender inside with crispy, caramelized edges, and the bacon to be nicely browned and crisp.
7. Remove the baking sheet from the oven and immediately drizzle the maple syrup and apple cider vinegar (if using) over the hot Brussels sprouts and bacon. Toss gently to coat everything evenly.
8. Serve warm. This dish tastes best fresh from the oven, when the contrast between the sweet glaze and savory bacon is at its peak.

One tip I’ve learned from years of kitchen experiments: don’t skip stirring halfway through roasting. It helps the sprouts cook evenly and gives you that golden-brown color I know you’ll love.