Trim off ends of sprouts and lay on a nonstick foil lined sheet pan.
Drizzle with 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar & 1 T. Honey (I used raw honey)
Season with salt and pepper.
Roast at 450 for 20 mins. Stir often to prevent honey from burning! (Or reserve honey and add when done roasting)
Meanwhile, in a pan cook 2-3 slices chopped bacon. When almost browned, add 1/4 cup chopped pecans. Toss bacon & toasted nuts with cooked brussel sprouts!