1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Trim the Brussels sprouts by cutting off the stem ends and removing any yellow or damaged outer leaves. Slice them in half lengthwise to ensure even roasting.
3. In a large bowl, combine the halved Brussels sprouts, chopped bacon, olive oil, minced garlic, salt, and pepper. Toss everything together until the Brussels sprouts are well coated and the bacon is evenly distributed.
4. Spread the mixture out in a single layer on the prepared baking sheet. Make sure the sprouts aren’t overcrowded, so they roast rather than steam.
5. Roast in the preheated oven for 25-30 minutes. About halfway through, give everything a good stir to promote even browning and crisp the bacon on all sides.
6. Once the Brussels sprouts are golden brown and tender, remove the pan from the oven. If you like, drizzle with balsamic vinegar and sprinkle a pinch of red pepper flakes for an extra kick.
7. Toss gently to combine and serve warm. This dish is best enjoyed fresh but also keeps well if you need to prepare it ahead.

One of my favorite memories is standing on a stool in my grandmother’s kitchen, watching her expertly toss vegetables in the pan. She always said, “You can’t rush a good roast.” I’ve carried that wisdom into my own kitchen, reminding myself that patience is part of the magic—waiting for those caramelized edges and crispy bacon bits to develop is absolutely worth it.