Preheat oven to 350°F degrees and place oven rack in center position. Place pecans on medium Bonmat and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to Eco-Chop and 2-4 pulls should chop coarsely. Or chop coarsely on cutting board. Set aside.
Increase oven temperature to 400°F degrees. Lay the bacon strips out flat on the Deep Flexiflat, leaving space in between so they don’t overlap. Roast for until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish. When bacon is cool, finely chop.
Increase oven temperature to 425°F degrees. Toss brussels sprouts with rendered bacon fat, Tuscan Herb Oil, salt, and pepper. Evenly layer mixture on Deep Flexiflat. Roast, stirring midway through to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add Traditional Balsamic Vinegar and FRENCH PANTRY lavender honey and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish.
Right before serving, top with chopped pecans and bacon. Serve hot or room temperature.