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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
In the same skillet with the reserved bacon fat, add the honey, Dijon mustard (if using), apple cider vinegar, minced garlic, and red pepper flakes (if using). Whisk together over low heat until the mixture is smooth and slightly thickened. Remove from heat.
Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Add the crispy bacon and drizzle the honey glaze over the top. Toss gently to coat the sprouts evenly.
Transfer to a serving platter and garnish with an extra drizzle of honey or a sprinkle of red pepper flakes if desired. Serve hot and enjoy the sweet-and-savory goodness!