Start by trimming the Brussels sprouts. Cut off the tough stem ends and remove any discolored outer leaves. Rinse them thoroughly under cold water. You want them clean and ready for roasting.

Preheat your oven to 400°F (200°C). While it's heating, grab a large baking sheet. Line it with parchment paper for easy cleanup—it makes life easier!

In a mixing bowl, toss the cleaned sprouts with the coarse sea salt and a drizzle of olive oil. Make sure they’re evenly coated. You essentially want to give them a gentle massage to help with flavor and texture.

Spread the seasoned Brussels sprouts on the prepared baking sheet. Make sure they’re in a single layer. Roast them for about 20-25 minutes, flipping halfway through. Look for that golden-brown color. This is how you achieve that delightful crunch.

While the sprouts are roasting, let's prepare the star of the show: the maple-butter glaze. In a small saucepan, combine the maple syrup and a pat of butter over medium heat. Stir until it’s combined and bubbly. As it thickens, remove it from the heat.

Once the Brussels sprouts have reached your desired level of crunchiness, take them out of the oven. Drizzle the maple-butter glaze over the sprouts and toss them with crispy bacon bits and the tender leaves you saved. Add balsamic vinegar and crushed red pepper flakes. That’s it!