Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve each sprout lengthwise so cut side will caramelize.

Cook bacon

Cut bacon into 1/2-inch pieces. In a large ovenproof skillet (or a rimmed baking sheet if you prefer), cook bacon pieces over medium heat until crispy, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pan. Reserve bacon and bacon fat for roasting step.

Crumble feta

Crumble feta into a small bowl and set aside at room temperature so it softens slightly while other components finish.

Honey-balsamic glaze

While the bacon is cooking (or immediately after), whisk together balsamic vinegar, honey, Dijon mustard, 1 tsp olive oil, salt, and black pepper in a small bowl until emulsified. Taste and adjust balance: add a touch more honey if you prefer sweeter, or a pinch more salt for brightness. Set the glaze aside.

Roasting & finishing

Roast sprouts: Add the halved Brussels sprouts to the skillet with the reserved bacon fat (or transfer sprouts to a rimmed baking sheet and drizzle with the 2 tbs olive oil if you used a baking sheet). Toss to coat evenly. Arrange cut sides down in a single layer for best caramelization. Sprinkle the minced garlic over the sprouts.

Transfer the skillet or baking sheet to the preheated oven and roast for 18–22 minutes, checking at 12 minutes. Roast until the cut sides are deeply golden brown and outer leaves are crisp, shaking the pan once halfway through for even browning. Total time depends on sprout size.

Finish with glaze and bacon: Remove sprouts from the oven and immediately drizzle the honey-balsamic glaze evenly over them. Toss gently in the pan to coat (heat will help the glaze cling). Stir in the crispy bacon pieces, distributing them throughout. If using lemon juice, add now and toss once more.

Serve and top with feta: Transfer glazed sprouts to a serving bowl or platter. Sprinkle the crumbled feta evenly over the warm sprouts so it softens slightly but retains texture. Taste and add additional freshly ground pepper or a light pinch of salt if needed (be mindful of feta and bacon saltiness).

Optional garnish & serving suggestion: For extra contrast, finish with a few lemon zest shavings or a small handful of toasted chopped walnuts or sliced almonds. Serve warm as a side dish.