1. Preheat your oven to 400°F (200°C) to prepare for roasting.
2. Wash and trim 2 pounds of Brussels sprouts by cutting off their ends and halving them for even cooking.
3. Dice 5 strips of bacon (approximately 6 ounces) into bite-sized pieces.
4. Mince 3-4 cloves of garlic to add a fragrant touch to the dish.
5. In a large mixing bowl, place the halved Brussels sprouts and drizzle with about 1 tablespoon of olive oil, ensuring each piece is lightly coated.
6. Add the diced bacon and minced garlic to the bowl along with 2-3 sprigs of thyme (optional), and season with salt and pepper to taste.
7. Toss the ingredients together until well combined and spread them evenly on a large baking sheet in a single layer to ensure roasting.
8. Roast the mixture in the preheated oven for 15-20 minutes, stirring halfway through, until the Brussels sprouts are golden brown and caramelized on the edges.
9. While the Brussels sprouts roast, prepare the glaze by mixing 1-2 tablespoons of honey with 3 tablespoons of balsamic vinegar in a small bowl, adjusting to your taste preference.
10. Once the Brussels sprouts are fully roasted, remove them from the oven and drizzle the honey-balsamic glaze over them, tossing gently to coat evenly.
11. For extra crispiness, return the tray to the oven and broil for an additional 1-2 minutes, keeping a close watch to avoid burning.
12. Transfer the roasted Brussels sprouts to a serving dish and garnish with 3 tablespoons of freshly shaved Parmesan cheese (optional) to add richness.
13. Serve the dish warm, pairing it with your favorite protein or enjoying it as a flavorful appetizer.