Roast Sprouts with Bacon, Spring Onion, Parmesan and Kidney Beans

450g brussel sprouts
2 tbsp olive oil
4 rashers of back bacon
1/2 can kidney beans
1 spring onion - finely diced
Pinch of flakey salt and black pepper
Chef’s pinch of parmesan
Preheat oven to 200C
Peel off the outer layer of the sprouts and trim the