Preheat your oven to 200°C (180°C fan) and place a large, rimmed baking tray inside to get hot.

While the oven heats, place the chopped bacon in a large, cold frying pan. Turn the heat to medium and cook slowly, stirring occasionally, for 8-10 minutes, or until the fat has rendered and the bacon is becoming crispy.

Use a slotted spoon to transfer the crispy bacon to a plate lined with kitchen paper, leaving the rendered fat in the frying pan.

Add the trimmed and halved Brussels sprouts to a large mixing bowl. Pour the warm bacon fat from the frying pan over the sprouts, then add the olive oil, sea salt, and black pepper. Toss everything together until the sprouts are evenly coated. What works best for me is using my hands to really massage the fat and seasonings into all the crevices.

Carefully remove the hot baking tray from the oven. Tip the seasoned sprouts onto the tray and spread them in a single, even layer. Make sure they have a bit of space and aren't overcrowded, as this helps them roast rather than steam. You can find excellent general tips on how to roast vegetables over at BBC Good Food.

Roast for 15-20 minutes, then remove from the oven, give them a good toss, and return to roast for another 10-15 minutes, or until tender and deeply golden brown with crispy, dark edges.

While the sprouts are finishing, add the chopped pecans to a small, dry frying pan over a medium heat. Toast for 2-3 minutes, tossing frequently, until fragrant. Keep a close eye on them as they can burn quickly.

Once the sprouts are cooked, remove the baking tray from the oven. Drizzle the maple syrup and balsamic vinegar over the hot sprouts, then add the crispy bacon, toasted pecans, and thinly sliced shallot (if using). Toss everything together directly on the tray.

Serve immediately while warm.