Preheat the oven 425 degrees. Line a large baking sheet with foil. Place the baking sheet in the oven so it can get hot.
Toss the Brussels sprouts with olive oil, salt, and pepper.
1 ½ pounds brussels sprouts, trimmed & halved, 2 Tablespoons olive oil, 1 teaspoon Morton kosher salt*, freshly ground pepper
Place the Brussels sprouts in a single layer cut-side down on the preheated baking sheet. Work quickly so the pan does not get cold.
Roast for 25-30 minutes or until browned.
While the brussels sprouts roast, fry the bacon over medium heat, until brown. Remove from the pan and place on a plate lined with paper towels. Set aside.
5 pieces bacon, plus 1 teaspoon reserved grease
Drain most of the bacon sheet from the pan, leaving about 1 teaspoon or so in the pan.
On medium low heat, sauté the garlic in the bacon grease for 1-2 minutes.
2-3 cloves garlic, pressed or minced finely
Add the balsamic vinegar and honey to the garlic.
¼ cup balsamic vinegar, 2 Tablespoons honey
Bring to a simmer and cook for 4-5 minutes.
Push all of the roasted Brussels sprouts to the center of the baking sheet. Pour all of the glaze on top of them.
Toss until all of the brussels are coated in the glaze.
Crumble the fried bacon on top and serve warm.