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Trim and clean the Brussels sprouts, removing the outer leaves.
Bring 4 quarts of water to a boil and add 1 ½ tbsp of kosher salt.
Blanch the Brussels sprouts in the boiling water for 3-6 minutes, depending on size.
Spread the blanched Brussels sprouts out and lightly coat them in ¼ cup of olive oil.
Season the sprouts with 1 tsp of kosher salt.
Roast the sprouts at 400°F (205°C) for 20-25 minutes.
For the basic glaze, combine ⅓ cup vinegar, ¼ cup sweetener, 2 tbsp unsalted butter, and a pinch of flaky salt.
For the better version, sauté 1 medium shallot and 2 cloves of garlic, then add the roasted sprouts, 6 strips of crispy bacon, ⅓ cup toasted pecans, and the glaze ingredients.
For the best version, add the fried Brussels sprout leaves, lemon zest, and the glaze ingredients.