1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Trim the tiniest bit off the bottom of each sprout.* Put them into a large bowl along with 1 teaspoon of the salt and the pepper. Shake to coat.
3. Arrange the strips of bacon in a single non-overlapping layer on top of the parchment paper on the baking sheet. Add the Brussels sprouts in a single layer on top.
4. Cover the baking sheet with a large piece of aluminum foil and seal well around the edges.** Bake until Brussels sprouts are fork-tender, about 35-40 minutes.
5. Transfer the bacon out from under the sprouts to a cutting board. Set aside.
6. Toss the Brussels sprouts with the bacon fat on the pan. Then, use a glass to gently smash each Brussel sprout until it’s flat but still held together. Sprinkled sprouts with the remaining 1/4 teaspoon of salt.
7. Roast the Brussels sprouts uncovered for 15 minutes. Meanwhile, chop the bacon.
8. After the 15 minutes, scatter the chopped bacon over the Brussels sprouts. Continue to roast uncovered until Brussels sprouts are very dark brown around the edges, about another 10-15 minutes. If not browned, switch oven to broil and watch closely until sprouts are brown and crisp, 1-3 minutes.
9. Meanwhile, mix together the honey and cayenne, if using. Once Brussels sprouts are finished cooking, drizzle with the spiced honey and serve.

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