Cut the bacon into strips and cook in a large skillet over medium-high heat until crisped, turning often. Remove with a slotted spoon to a paper-towel lined dish and set aside.

Slice the Brussels sprouts into thirds. Chop the broccoli into small florets. Trim the ends off the asparagus and cut into 2-inch pieces.

Add veggies to the pan and toss to coat with the bacon grease. Saute until warm but still crunchy, 7-10 minutes. Add the bacon back to the skillet, toss, and set aside.

In a small bowl, whisk together the TABASCO Sweet & Spicy Sauce, honey, olive oil, and garlic powder.

Drizzle the veggies with the sauce and toss to coat. Salt and pepper to taste. Serve immediately.