Preheat & prep
Preheat your oven to 400 °F (about 200 °C). Line a baking sheet with parchment paper or a silicone baking mat for easier cleanup and to prevent sticking.

Toss sprouts with oil & seasoning
In a bowl, toss the halved Brussels sprouts with the avocado oil, a pinch of salt, and freshly ground black pepper. Be sure each flat cut side is coated lightly.

Roast cut‑side down
Spread the sprouts cut‑side down on the prepared baking sheet in a single layer. Roast them for 12–15 minutes. The goal is to get good browning and caramelization on the flat faces.

Prepare bacon & cheese while they roast
While the sprouts cook, get your blue cheese crumbles and bacon pieces ready. If desired, you can precook the bacon until just crisp (or partially cook) so finishing in the oven is faster.

Flip & top
Remove the sheet from the oven. Flip each sprout so the rounded, cut side is now facing up. On each sprout, place about ½–1 teaspoon of blue cheese (or a small crumble) and top with one piece of bacon. To help them stand upright (so cheese doesn’t run off), spear each topped sprout with a toothpick if needed. You can also sprinkle a bit more pepper over the tops.

Finish baking
Return the baking sheet to the oven and bake for another 10–15 minutes, or until the bacon is fully crispy and the cheese has melted (but not oozed off wildly). Watch closely — cheese can melt quickly at high heat.

Cool & serve
Let the bites rest on the sheet for a minute or two. Then gently remove (you can wiggle out the toothpicks) and transfer to a serving platter. Serve warm, and enjoy immediately for best texture.