Preheat oven to 425°F.

Place in bacon in a roasting pan and place in the oven for about 15 minutes, turning half way.

Remove bacon using a slotted spoon and place on a paper towel lined plate.

Add oil, garlic, onion, Brussel sprouts, and potatoes to roasting pan. Toss to coat with oil and bacon grease. Sprinkle with sea salt and pepper.

Return pan to oven and roast until vegetables are cooked through and crisp on the outside, 35 to 40 minutes. Stir occasionally to allow for uniform consistency.

Remove from oven and add salt and pepper. Transfer to serving platter and top with reserved bacon.