Preheat the oven to 400 degrees so it’s fully up to temperature by the time your sprouts go in. A hot oven is what gives you those crispy, caramelized edges.

Prep the brussels sprouts. Wash them well and pat them completely dry. Any leftover moisture will steam the sprouts instead of roasting them.

Trim off the root end, then cut each sprout in half lengthwise through the core. Spread the sprouts out on a large roasting pan in a single layer. Drizzle with olive oil, season with salt and pepper, and toss gently until every piece is coated.

Tip: Don’t crowd the pan. If the sprouts are piled on top of each other, they’ll steam rather than crisp up. Use two pans if you need to.

Meanwhile, cook the bacon and shallots. In a saute pan over medium heat, fry the bacon until it’s crisp and golden, then add the shallots and cook until they’re soft and translucent, stirring occasionally.

Tip: Leave a spoonful of the rendered bacon fat in the pan when you add the shallots. It adds even more flavor as they cook.

Combine the bacon and shallot mixture with the brussels sprouts, tossing so everything’s evenly distributed. Add the apple butter and stir gently to coat the sprouts. Bake in the preheated oven for 30 minutes, until the sprouts are tender inside and crisped at the edges.

Tip: Give the pan a stir halfway through baking so the sprouts caramelize evenly on all sides.