Maple-Balsamic Roasted Brussels Sprouts with Bacon and Parmesan

Preheat the oven to 425°F (220°C) and place a large rimmed sheet pan inside to heat up.

Trim the stems and halve 1.5 lbs (680 g) Brussels sprouts lengthwise, discarding any loose yellow leaves.

Dice 4 slices of thick-cut bacon into 1/2-inch pieces and cook in a cold skillet over medium heat for 6-7 minutes, until the fat renders and the bacon turns golden but not fully crisp.

Toss the sprouts in a large bowl with 2 tbsp extra-virgin olive oil, the rendered bacon and its fat, 1/2 tsp salt and 1/4 tsp black pepper.

Carefully spread the sprouts cut-side down on the preheated pan: you should hear a sizzle: and roast for 20-22 minutes, until deeply caramelized and crispy at the edges.

Meanwhile, whisk together 2 tbsp balsamic vinegar, 1.5 tbsp maple syrup and 1 minced garlic clove in a small bowl.

Remove the pan from the oven and immediately drizzle the maple-balsamic mixture over the hot sprouts, tossing to coat.

Return to the oven for 2 more minutes so the glaze clings and thickens.

Transfer to a serving platter, shower with 1/3 cup (30 g) freshly grated Parmesan and 1 tbsp chopped fresh thyme.

Finish with flaky salt and serve while the edges are still shatteringly crisp.