Slice the bacon into thin strips. In a well-heated skillet (I use a cast iron pan), cook the bacon just until it starts to brown. Drain off most of the fat, then add the Brussels sprouts to the same pan, adding a little olive oil if needed.

Note: Even if the dish looks dark in the photo, it’s not burnt—this is the right way to prepare it. The Brussels sprouts are almost roasted in the hot pan, not fried, which gives them their excellent flavor. Enjoy and good luck!