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Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise, from top to bottom. Toss with olive oil, 1/2 teaspoon sea salt and red pepper flakes and spread on a baking sheet. Put in oven and roast until tender, about 20 minutes.
While sprouts are roasting, put bacon in a small sauté pan with a splash of olive oil; bring pan to medium heat. Cook bacon 7 to 8 minutes, until crispy. Remove from pan.
Toss roasted Brussels sprouts with crispy bacon. Using a peeler, shave a few slices of Parmigiano on top, if desired.