Preheat the oven to 450 degrees F.
Toss the Brussels sprouts
with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast
, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
Meanwhile, add the bacon to a medium saute pan and render
over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts
, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey
and mustard with a fork. Whisk
into the bacon fat until emulsified. Taste and season with salt and pepper.
Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve.