Ingredients 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 Directions 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, 1 turn. 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.