3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts 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 saute 1 to 2 minutes. Add Brussels spouts and coat in oil.

Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.

Bring broth to a bubble, cover and reduce heat to medium low.

Cook 10 minutes, until tender.

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