Preheat the oven to 375°F.

Line a large baking sheet with parchment paper.

Trim the ends from the Brussels sprouts, cut in half, and place in a large mixing bowl. Drizzle with olive oil and season with salt, garlic powder, and black pepper.

Dice the bacon into 1/4-inch pieces and place in a large skillet.

Set the skillet over medium high heat. Fry the bacon, stirring frequently with a rubber spatula, just until it begins to render some fat, about 2-3 minutes. The bacon should still be very undercooked. Transfer the bacon and fat to the bowl of Brussels sprouts.

Toss the Brussels sprouts and bacon until the oil is evenly distributed. Transfer to the parchment lined baking sheet.

Roast the Brussels sprouts and bacon on the middle rack of oven for 15 minutes.

Open the oven and stir with a rubber spatula. Continue roasting until the Brussels sprouts are tender and slightly charred, and the bacon is browned and crisp, 10-15 minutes.

Check to see that dish is done. Remove from oven or add time as needed.

Serve immediately.