Preheat oven to 425°.

Line a baking sheet with parchment paper or aluminum foil.

Rinse and trim off the outer leaves, cut the bottom off and slice sprouts lengthwise.

In a large bowl, toss brussels sprouts with 2 tablespoons of canola oil, garlic, kosher salt and freshly ground black pepper to coat thoroughly.

Place bacon on baking sheet and cook for 10-15 minutes or until crispy

Once bacon is done, remove from oven and set aside, transferring them to a paper towel

Using the same baking sheet, transfer brussels sprouts to the pan, spread in one layer and roast until tender and caramelized, about 20 minutes.

Place brussel sprouts back into the bowl and add remaining tablespoon of canola oil, white balsamic vinegar, honey, reserved crumbled bacon.

Toss to coat evenly

Salt and pepper to taste if necessary

Garnish with grated parmesan cheese (optional)