Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place a wire rack on top.

Lay bacon strips on prepared baking sheet. Mix maple syrup with bourbon and black pepper until well combined. Brush half of maple syrup glaze on bacon and bake for 10 minutes. Remove bacon from the oven and flip over. Brush remaining maple syrup glaze on top and bake for another 8-10 minutes or until browned. Remove and let cool.

Meanwhile, make spiced candied pecans. Line a baking sheet with parchment paper. Combine brown sugar, water, salt, cayenne, and paprika in a medium sautepan over medium heat. Bring to a simmer and continue to cook for 1 minute. Add pecans, stirring to combine. Continue to simmer for 2-3 minutes, stirring frequently. Remove from heat and lay pecans on prepared baking sheet. Let cool completely.

Prepare brussels sprouts. Toss halved sprouts with olive oil, lemon zest, thyme, granulated garlic, onion powder, salt, pepper, parmesan, and manchego. Make sure every sprout is coated in cheese and lay the cut down facing down on a baking sheet in one even layer.

Roast brussels sprouts for 15-20 minutes or until the bottoms are golden brown, rotating the sheet halfway through. Remove from the oven and transfer sprouts to a serving platter. Top with spiced candied pecans and maple bacon. Sprinkle extra grated parmesan on top if desired and serve.