Make a balsamic glaze. (Or you can use store-bought Balsamic Glaze.) Combine the balsamic vinegar and honey in a small saucepan. Bring it to a simmer (bubbling slightly), and cook until reduced in half, approximately 10-15 minutes. Set aside.

Preheat oven to 425 degrees. Line two large baking sheets with parchment paper.

Prep veggies. Peel sweet potatoes and chop into bite-sized pieces. Place on a baking sheet.
Remove outer leaves from Brussels sprouts and slice in half. Place on a second baking sheet.

Add seasonings. Drizzle olive oil over the sweet potatoes and the Brussels sprouts. Add kosher salt and freshly ground black pepper to taste. Then add the chopped raw bacon to both pans.

Roast vegetables for 30-40 minutes or until they are fork-tender and nicely browned. (For a convection oven, bake at 375 degrees on convection roast for about 25-30 minutes. You may need to cover for part of the time to avoid burning.)

Drizzle balsamic reduction (or balsamic glaze) over roasted vegetables, and serve.