Begin by washing the Brussels sprouts and removing any yellow or damaged outer leaves. Trim the stems and slice each sprout in half lengthwise. In a large bowl, toss the sprouts with olive oil, salt, pepper, and smoked paprika until they are evenly coated and ready for the heat.
Heat a large skillet over medium-high heat. Place the sprouts in the pan, cut-side down, in a single layer. Let them cook undisturbed for about 5 to 7 minutes until the bottoms are deeply browned and caramelized. This step is crucial for developing that smoky, roasted flavor that defines the dish.
Pour the apple cider and maple syrup over the sprouts. Reduce the heat to medium and cover the skillet with a lid. Allow the sprouts to steam in the liquid for about 5 minutes, or until they are fork-tender but still retain a vibrant green color.
Remove the lid and increase the heat slightly. Stir the sprouts occasionally as the liquid evaporates and thickens into a syrupy glaze. This should take about 3 to 4 minutes. Ensure the sprouts are well-coated in the reduction.
Stir in the dried cranberries and the crumbled turkey bacon. Toss everything together for one final minute so the flavors meld and the cranberries soften slightly. Transfer to a warm serving bowl and serve immediately while the glaze is glossy and hot.
