Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine Brussels sprouts, olive oil, salt, and pepper. Toss until they are evenly coated.
Place the Brussels sprouts onto the prepared baking sheet in a single layer.
Bake for 20-25 minutes, or until fork tender.
While the sprouts are baking, cook the bacon. To a 10-inch non-stick skillet over medium-high heat, add bacon and cook for 7-8 minutes or until crispy. Using a slotted spoon, remove bacon bits to drain on a paper towel. Set aside.
Remove the excess bacon grease from the skillet, making sure to leave browned bits in the bottom.
Remove the skillet from the heat. Add the bourbon and balsamic vinegar. Return the skillet to the heat, scraping up the browned bits from the bottom while stirring the sauce.
Bring the bourbon to a boil. Add the maple syrup and brown sugar, stirring constantly for 2-3 minutes or until the sauce begins to thicken. Be cautious, as the mixture can bubble up.
Remove from heat. Add in the cooked Brussels sprouts, bacon, and candied pecans. Stir to combine and serve.