Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet.
1 1/2 pounds Brussels sprouts, 3 tbsp Extra Virgin olive oil, Salt, Black pepper
Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
Add the bacon to a medium sauté pan and render over medium heat, 1 to 2 minutes.
8 ounces bacon
Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt.
1/2 cup walnuts, 2 cloves garlic, 2 banana shallots, Salt
Cook until the bacon is crispy, being careful not to burn the walnuts.
Stir in the vinegar, honey and mustard with a fork.