• 3 slices bacon, chopped
• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 1 shallot, chopped
• 1½ pounds Brussel sprouts, trimmed: small spouts left whole, large sprouts halved
• Salt and pepper, to your taste
• 1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate.

Add extra-virgin olive oil to the pan.

Add shallots to the pan and sauté 1 to 2 minutes. Add Brussel sprouts and coat in oil. Add in chicken broth. Season with salt and pepper.

Cook 10 minutes, until tender.

Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.