• Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Add the trimmed and halved Brussels sprouts and drizzle with the olive oil. Toss the sprouts well to coat evenly with the oil. Sprinkle with the salt and pepper. Add on the bacon pieces over the top of the sprouts.
  
• Roast the sprouts and bacon at 425 degrees for 20-22 minutes or until the bacon and sprouts are golden brown.

For the honey balsamic glaze:

• While the sprouts roast, prepare the glaze. In a small saucepan, heat the honey to a low simmer over medium heat, about 2 minutes. Remove from heat, then whisk in the vinegar, mustard, and garlic powder.
• Add the glaze back to the heat, set to medium low. Add in the butter and stir until it melts. Bring the glaze to a low simmer stirring often. Heat for 7-10 minutes or until the glaze begins to reduce and thicken. The longer you heat the glaze the thicker and more reduced it will become.
• To the roasted sprouts and bacon, drizzle generously with the balsamic glaze. Top with the chopped pecans just before serving. Enjoy right away while hot.