Step 1

Preheat the oven to 425°F. If you'd like, preheat a large rimmed baking sheet in the oven, as well.*

Step 2

Trim the stem ends and slice each sprout in half. Place them in a large bowl. Add the olive oil and 1 teaspoon salt and toss to coat.

Step 3

In a large skillet, over medium heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan.

Step 4

Add the Brussels sprouts, cut side down, to the rimmed baking sheet. Be sure to not crowd the sheet pan. Roast for 20 to 25 minutes or until deep golden brown and the exterior leaves are crispy.

Step 5

While the Brussels sprouts cook, drain away all but 3 tablespoons of bacon grease from the skillet and return it to medium-low heat. Add the onion and cook, stirring frequently, until tender - 5 to 8 minutes. Add the minced garlic and cook for 1 minute or until fragrant. Add the apple cider vinegar, brown sugar, and dijon mustard. Reduce the heat to a simmer and cook until the mixture starts to thicken, stirring occasionally - about 5 minutes. Add salt and pepper to taste. (I usually add about about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.)

Step 6

Once the sprouts are roasted, add them to the skillet and toss to coat in the hot bacon dressing. Serve immediately.