1Heat oven to 450°F. In large roasting pan, toss Brussels sprouts, cauliflower, 1/4 cup oil and the sugar. Spread vegetables in single layer.
2Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
3Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 tablespoons bacon drippings to small bowl; stir in vinegar, 1 tablespoon oil, the garlic, salt and pepper.
4Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.