Preheat oven to 400 degrees. Line a baking sheet with silpat or aluminum foil.

Spread Brussels sprouts on the baking sheet in an even layer. Add olive oil and garlic and, using your hands, toss sprouts until they are coated with oil. Roast for 20 to 30 minutes, until tender and browned.

In a small saute pan over medium-high heat, cook bacon until crisp. Remove the bacon and drain, leaving the fat behind. Set aside 1 Tbsp of fat and discard the rest.

In a large bowl add the 1 Tbsp of reserved bacon fat, vinegar and honey, stirring to combine

Remove Brussels sprouts from oven and toss in bowl with vinegar mixture and bacon. Season with salt and pepper to taste. Serve warm.