6slicesbacon, diced, I prefer Wellshire or Applegate turkey bacon.
2lbsbrussels sprouts, trimmed and halved
If using turkey bacon, add 1 tablespoon of oil to a large skillet on the stovetop. Heat to medium heat. Once hot, add the diced bacon. Cook until bacon is crispy, stirring frequently. Remove bacon from skillet and set aside.
If using pork bacon, heat a large skillet to medium heat on the stovetop. Add diced bacon and cook until bacon is crispy, stirring frequently. Remove bacon from skillet and set aside. (We don't need the extra fat from the oil to get the pork bacon crispy. We do need that extra oil when using turkey.)
Add 2 tablespoons of oil to skillet along with whatever bacon grease remains. Add halved brussels sprouts, salt, and pepper. Stir. Cook on medium heat, stirring occasionally, for 10 to 12 minutes. Brussels sprouts should be a fairly bright green color with lots of browning.
Reduce heat to low. Add crispy bacon, garlic, and balsamic vinegar to skillet. Stir. Cover and simmer for 3 to 5 minutes until brussels sprouts are tender. Taste and add more salt or pepper if desired.
Nutrition information assumes you use turkey bacon and the full 3 tablespoons of oil. (If you use pork bacon you won't need as much oil since that bacon will give you more fat to sauté in.)