Preheat oven to 400°.
Remove any wilted leaves from brussel sprouts, then cut off stem.
Cut brussel sprouts in half and set aside.
In a large bowl, mix brussel sprouts and 1 teaspoon olive oil. Season with salt and pepper.
Line baking sheet with parchment paper and spread brussel sprouts into an even layer.
Roast brussel sprouts for 30 to 35 minutes until crisp but not charred.
Mince garlic and set aside,
Mince shallot and set aside.
Chop walnuts and set aside.
Slice bacon into ½ inch pieces.
Heat medium skillet over medium heat and cook bacon for 5 minutes.
Add 1 teaspoon olive oil and onion. Sauté for 4 minutes.
Add garlic and walnuts and cook 1 minute then remove from heat.
In small bowl, mix vinegar, honey, and Dijon mustard. Add bacon mixture and mix well.
In large bowl, mix sauce with roasted brussel sprouts.