Trim the bottom of the stems off then cut each Brussels sprout in half, splitting it top to bottom. Place the sprouts in a mixing bowl.
In a skillet, cook the bacon until it is golden and crispy, stirring occasionally.
Once the bacon is cooked, use a slotted spoon and scoop it out onto a a plate that is lined with paper towel. Do not discard the bacon drippings.
Drizzle 2 tablespoons of the bacon drippings all over the Brussel sprouts. Gently stir to coat.
Spread the Brussels sprouts out on a baking sheet.
Sprinkle them with the salt and pepper.
Bake for 35-45 minutes, or until the Brussels sprouts are tender and slightly caramelized. Half way through the cooking time, use a spatula to turn the Brussels sprouts over and continue baking.
When the Brussels sprouts are cooked, sprinkle with the cooked bacon and serve.
Enjoy!
Notes
I use turkey or beef bacon now when making this recipe. If you are doing the same, you will need to add a cooking fat to replace the bacon drippings. Melted butter or duck fat are my preferred substitution. You will need about 2 tablespoons or so.