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Preheat oven to 425°F with a bare cookie sheet inside
Cut Brussels sprouts in half and remove a little bit of the bottom if needed
In a bowl, mix the Brussels sprouts with ¼ cup olive oil to coat each piece
Once oven is preheated, pull out the cookie sheet and drizzle a little more olive oil on it
Pour Brussels sprouts onto the sheet and flip them until all pieces are faced flat side down
Bake for 18-20 minutes or until desired crispiness is reached
Optional: flip them around and broil for 1-2 minutes for extra crispiness, watching closely
While Brussels sprouts are baking, crisp up the bacon
Pour roasted Brussels sprouts into a large bowl and sprinkle with salt and pepper
Drizzle with honey and balsamic glaze
Add crispy bacon pieces and toss everything together
Serve hot