Directions:

1. Turn oven on to 200°C and immediately place two rimmed baking trays in the oven while it heats up. By the time you have prepared the ingredients the trays will be hot and ready to sizzle when the ingredients hit them.

2. 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 trays from the oven. Spread the bacon on one baking tray in an even layer. Arrange the sprouts cut-side down in an even layer on the second baking tray. Place both trays in the oven and 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, 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.

3. When the Brussels sprouts are ready, remove the baking sheets from the oven. Turn the oven off. Combine the Brussels sprouts and bacon on 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.