Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Trim the stem ends off the Brussels sprouts and slice them in half lengthwise. If you’ve got larger sprouts, quarter them so cooking is even.

In a large skillet over medium heat, cook the bacon pieces until they’re just shy of crispy — you want a little fat rendered but not burned. Remove bacon with a slotted spoon and drain on a paper towel, leaving the bacon fat in the pan.

In a large bowl, toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if using. Add a tablespoon or two of the warm bacon fat for next-level flavor, stirring so everything gets a glossy coating.

Spread the sprouts cut-side down on the prepared baking sheet in a single layer. Roast for 18–22 minutes, until the edges are golden brown and a fork slides in easily. Shake the pan or stir once halfway through to promote even browning.

If your bacon isn’t fully crisp yet, pop it on a separate small baking sheet and finish in the oven for the last 5 minutes of the sprouts’ roasting time.

Remove the sprouts from the oven and transfer to a warm serving bowl. Toss in the bacon pieces and crumble in the blue cheese while the sprouts are still warm so it melts into little pockets of creamy goodness. If you like a sweet-savory contrast, drizzle with honey or balsamic glaze and sprinkle parsley on top.

This dish is best hot, when the sprouts are crisp and the blue cheese is slightly melty. If you make it ahead, reheat briefly in a hot oven to revive the crispiness.