Cook the bacon strips in the oven on a cookie sheet at 375 until crisp, remove them, drain them on a paper towel and set them aside to cool. Then chop them into 1/2 inch pieces, or crumble them.
Rinse and clean the Brussel sprouts by chopping the stems and peeling the outer leaves, if they are wilted or brown. Chop them in half if they are too large. Drain them and place them in a large mixing bowl.
Peel the shallots, quarter them, and add them to the Brussel sprouts.
Pour the olive oil on the shallot-brussel sprout mixture, and toss until coated.
Roast them on a cookie sheet in a 450 degree oven stirring every 10 to 15 minutes until they’re browned and a little crispy. Place them in a large serving bowl and add the chopped bacon bits. Mix together the soy sauce and honey in a small mixing bowl, heat it in the microwave for about 30 seconds so the honey mixes well, and drizzle it over the warm roasted Brussel sprout shallot mixture. Mix them together and serve.