1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper or foil.
3. In a large bowl (or directly on the sheet pan) toss the trimmed and halved Brussels sprouts in the olive oil, salt and pepper. Arrange the Brussels sprouts on half the sheet pan.
4. Add 4-5 pieces of bacon on the other half. It is ok if the bacon is close to each other (the strips will shrink as they bake) but do not overlap them.
5. Take one bulb of garlic and cut the top half off the bulb to expose the tops of the cloves. Drizzle 1/2 tsp oil on top of the bulb. Wrap full bulb of garlic in a small piece of tin foil. Place in the upper corner of the sheet pan.
6. Place sheet pan in oven for 10 minutes. Once the time is up, flip the bacon and and cook for an additional 8-10 minutes. Remove the bacon to a plate lined with paper towel.
7. At this point you can spread the Brussels sprouts out on the whole sheet pan and be sure to coat them in the bacon grease left on the sheet pan!
8. Return the pan to the oven and continue to cook the garlic and Brussels for another 20-25 minutes (I like my Brussels sprouts very crispy, for a more tender Brussels sprout, cook for just 15 minutes).

To serve:
Add Brussels to a serving bowl. Chop bacon into tiny pieces and sprinkle over the Brussels sprouts. Unwrap the garlic from the foil. Gently massage the garlic cloves upward out of the bulb (they will pop right out without any skin on!). Add garlic to bowl of Brussels. Optional: I like to squeeze fresh lemon juice over everything for some added brightness. Serve warm!