Preheat the oven to 425°F and line a large baking sheet with foil for easy cleanup.
Trim the stem ends off the brussels sprouts and slice each one in half lengthwise.
Add the halved sprouts to the prepared baking sheet.
Scatter the chopped bacon over the sprouts.
Drizzle with olive oil, then add the minced garlic and black pepper.
Toss everything together directly on the pan until evenly coated.
Spread the sprouts out in a single layer, cut-side down, and season lightly with salt.
Roast for 18-22 minutes, until the bacon is crisp and the sprouts are caramelized and crisp-tender.
Give the pan a shake or stir halfway through roasting for even browning.
Remove from the oven and drizzle with balsamic vinegar or glaze before serving, if desired.
