COOK bacon in medium skillet over medium heat until crisp. Transfer to paper towels. Drain remaining drippings from skillet. Add syrup, shallots, vinegar, mustard and pepper to skillet. Bring to a boil over medium-high heat, stirring constantly. Simmer 5 minutes. Remove from heat. Whisk in 4 tablespoons oil. Keep warm.
HEAT oven to 500°F. Line 15 x 10 x 1-inch baking pan with foil. Toss Brussels sprouts with remaining 2 tablespoons oil, water and salt in large bowl until evenly coated. Arrange, cut side down, on prepared pan. Cover tightly with foil.
ROAST 10 minutes. Remove foil. Roast an additional 10 to 12 minutes until or Brussels sprouts are browned and tender. Toss with dressing. Top with reserved bacon and pecans, if desired.
Serving Size (1/6 of recipe), Calories 280 (Calories from Fat 160), Total Fat 18g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 470mg, Total Carbohydrate 25g (Dietary Fiber 5g, Sugars 10g), Protein 8g; Percent Daily Value*: Vitamin A 25%, Vitamin C 170%, Calcium 6%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.