Start by washing the Brussels sprouts and patting them completely dry, which is essential for getting a good sear. Trim off the woody ends and slice each sprout in half vertically. In a large bowl, toss the sprouts with olive oil, salt, and pepper until they are evenly coated.
Heat a large skillet over medium high heat or preheat your oven to 400 degrees Fahrenheit. If using a skillet, place the sprouts cut side down and cook without moving them for about 5 to 7 minutes until they are deeply browned. If roasting, spread them on a baking sheet and bake for 20 minutes until tender and charred.
While the sprouts are cooking, pour the apple cider and maple syrup into a small saucepan. Bring the mixture to a boil over medium heat and let it simmer until it reduces by about half. It should become thick and syrupy, which usually takes about 10 to 12 minutes.
Once the sprouts are tender and the glaze is thick, pour the glaze over the sprouts in the skillet or a serving bowl. Stir in the lemon juice, crispy turkey bacon, and toasted pecans. Toss everything together so every sprout is glistening with the cider reduction.
Transfer the dish to a warm serving platter. You can add a final sprinkle of sea salt or some fresh thyme leaves if you want an extra pop of color and fragrance for your Thanksgiving table.
