Fry the bacon using your preferred method; we just fry it in a skillet but you can bake it or do it however you want. When the bacon is done, blot it dry with a paper towel and crumble or chop it.
Reserve 3 tablespoons of the bacon grease for later in the recipe (optional – you can use olive oil if you prefer, but the bacon grease will give it a very nice flavor.)
Cut sprouts in half lengthwise. Add to a medium bowl with all other ingredients except bacon and pecans and toss to coat. Arrange in a single layer on a baking sheet.
Roast for 25-30 minutes or until the sprouts are slightly browned and tender.
Toss the bacon and pecans with the roasted sprouts. Serve hot.
I haven’t served it this way, but I think this would be great with a sprinkle of grated Parmesan cheese on top (not the powdery stuff in the can but the real slivers of cheese that you keep in the refrigerator).