Preheat oven to 425°F.
On a foil-lined baking sheet, place Brussel sprouts, olive oil, salt, and pepper. Toss to combine and flatten into an even layer.
Bake for 15-20 minutes, until crispy, turning halfway through.
In a skillet, over medium-high heat, add bacon and cook until crispy (about 7-8 minutes). Remove bacon bits to drain on a paper towel. Set aside.
Remove the skillet from the heat and add the bourbon and balsamic vinegar to the pan. Immediately set the pan back on the heat and scrape up the browned bits from the pan and stir the sauce.
Bring the bourbon to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken.
Remove from heat and add in the cooked Brussel sprouts, bacon, and candied pecans. Stir to combine and serve.