The maple syrup is optional but I like adding it to caramelize the pan side of the roasted brussels sprouts. Feel free to play around a bit with the amount of maple syrup and vinegar to suit your taste. Or use balsamic vinegar in place of both the maple syrup and apple cider vinegar.If you don't have bacon or eat it, replace it with one medium size red onion, peeled and diced and add 1 to 2 tablespoons of high heat oil to the pan once it is warmed up.It's ideal to have each sprout touch the bottom of the pan so it browns on one side. Consider using two pans if it's too crowded using just one. Note: you'll need to use a pan or skillet that can go directly from the stove top to the oven. Alternatively, you can place the brussels sprouts and bacon on a baking sheet to roast if you don't have a skillet that can be placed directly in the oven.