- 1 pound thick-cut bacon, cut into 1-inch pieces
- 3 pounds Brussels sprouts, halved through the stem
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unfiltered apple cider
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons apple cider vinegar
- Arrange 2 racks to divide the oven into thirds. Divide the bacon between 2 rimmed baking sheets and spread into an even layer. Place the baking sheets in the oven and heat to 400°F.
- Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Divide the sprouts between the 2 sheets, and arrange them cut-side down into an even layer.
- Roast for 15 minutes. Remove the baking sheets from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, switching them between racks and rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
- Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it’s reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
- When the Brussels sprouts are ready, remove the baking sheets from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.