Cut the Brussels sprouts in half lengthwise, from top to bottom.
Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.
Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.
While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.
Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.