Preheat the oven to 425F and line a large rimmed baking sheet with parchment.

Toss the Brussels sprouts with the olive oil, salt and pepper on the baking sheet, spreading them in a single layer cut side down.

Scatter the chopped bacon over the sprouts.

Roast 22 to 25 minutes, until the sprouts are deeply browned and crisp at the edges and the bacon is cooked through.

Drizzle the balsamic glaze over the hot sprouts and toss to coat.

Sprinkle with the Parmesan and serve warm.