Preheat oven to 425°F and line a baking sheet with parchment paper.

Add Brussels sprouts and toss in 1 tablespoon of olive oil

Roast for 20 minutes. Remove from the oven and transfer to a serving bowl.

While the Brussels sprouts are roasting, fry up 4 slices of bacon in a medium skillet over medium high heat until they are crispy. Remove from the grease, wipe up or remove the grease, and add one tablespoon of olive oil to the pan and heat over medium heat. Add the sliced peppers. Saute until just soft, but not mushy, about 5 minutes.

Chop the bacon into bite-sized pieces and add to the serving bowl. Add the peppers, sesame seeds, and pumpkin seeds to the serving bowl.

To make the pesto: Add all of the ingredients to a food processor and blend until smooth. Pour over the vegetables toss the salad to coat in the pesto dressing. Serve warm.