1-First Step: Mise en place and oven setup Preheat your oven to 450°F and place a rack in the middle position. Line a rimmed baking sheet with parchment paper for easier cleanup or use a light coating of oil if you prefer not to use parchment. Trim the Brussels sprouts by cutting off any discolored outer leaves and slicing off the stem ends.

2-Second Step: Trim, halve, and season Halve each Brussels sprout; quarter any that are larger than a golf ball so pieces are roughly equal in size. Place the cut sprouts in a large bowl or directly on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle 1 teaspoon kosher salt over them. Toss to coat evenly, making sure the oil reaches the cut sides that will go face down on the sheet.

3-Third Step: Arrange on the pan and add bacon Spread the sprouts in a single layer with the cut-side down. This flat surface creates direct contact with the hot pan to caramelize and brown. Chop the bacon into roughly 1/2-inch pieces (about 4 slices, roughly 5 ounces total; regular, not thick-cut), then scatter the pieces evenly over and between the sprouts so the fat renders across the pan while roasting.

4-Fourth Step: Roast until caramelized Roast on the middle rack for 20 to 25 minutes. Avoid stirring so the cut sides can brown and caramelize. At 20 minutes, check the pan: the sprouts should be deeply golden on the flat sides and the bacon should be crisp. If you want extra browning, leave them an additional 2 to 5 minutes while watching closely to prevent burning.

5-Fifth Step: Finish with maple syrup and seasoning Remove the pan from the oven and immediately drizzle 2 tablespoons maple syrup over the hot sprouts and bacon. Toss gently with tongs to coat evenly, using the residual heat to warm and slightly thicken the syrup without making the pan soggy. Taste and add a pinch more kosher salt if needed. Transfer to a warm serving dish and serve right away.