Preheat oven to 425 degrees.
Line baking sheet with aluminum foil.
Trim the bases of the Brussels, peel off the excess leaves and slice the sprouts in half down the middle.
Place Brussels in bowl, wash, and cover with water. Remove excess water with paper towel.
In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt, and pepper. Transfer to baking sheet and roast for for approximately 20 minutes until tender and caramelized, stirring occasionally.
Place brussels sprouts back in bowl after roasting. Drizzle with remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat.
Cook bacon and crumble on top if desired.