In a small saucepan, add the balsamic vinegar. Bring to a boil and simmer until reduced by half. Remove from the heat and stir in the maple syrup. Don't let it get too thick or it will become nearly solid!
Place the sprouts on a baking tray - don't crowd them. Coat the sprouts with oil so they don't stick and bake for 30-40 minutes, tossing halfway in between, until browned and crisp.
Remove from the oven and drizzle with the balsamic-maple reduction. Toss again to coat with reduction and top with bacon. Serve immediately.
These balsamic Brussels sprouts are best eaten right away. To reheat, scatter the sprouts on a baking sheet and broil about 10" underneath broiler for about 5 minutes or until heated through but not browned further.