Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice fresh Brussels sprouts in half, toss with olive oil, salt, and black pepper, then arrange in a single layer on the baking sheet.

Roast the Brussels sprouts for 20-25 minutes, flipping halfway until golden-brown and crispy.

In a saucepan, combine butter, brown sugar, soy sauce, balsamic vinegar, garlic powder, and red pepper flakes over medium heat, stirring until thickened for 2-3 minutes.

Transfer roasted sprouts to a bowl, pour the glaze over, and toss until evenly coated.

Sprinkle crumbled bacon and grated Parmesan cheese over the glazed sprouts before serving.

Serve warm as a side dish paired with grilled chicken, steak, or seafood.