Step 1

Heat the olive oil in heavy large skillet over medium. Add the cooked turkey bacon and mix to combine and warm through. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to the mixture into skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

Step 2

Pre-heat oven to 425 degrees F.

Step 3

Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.

Step 4

Remove from the oven and set aside.

Step 5

Add the roasted Brussels sprouts to the vinaigrette. Toss to combine, shave Pecorino Romano on top and serve immediately.