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Preheat your oven to 350°F (175°C).
If you're using frozen Brussels sprouts, leave them as they are; for fresh ones, trim and cut them in half.
Chop the bacon into small pieces and mix it with the Brussels sprouts.
Sprinkle the Parmesan cheese over the sprouts and bacon.
Drizzle the maple syrup over the mixture.
Incorporate the Dijon mustard, honey, and balsamic vinegar into the mix.
Stir everything together until the Brussels sprouts are well coated and the mixture becomes sticky.
Spread the coated Brussels sprouts evenly on a baking sheet in a single layer.
Bake for 25 to 30 minutes, stirring halfway through, until the sprouts are tender and caramelized.
Once done, remove from the oven, allow to cool slightly, and serve.