I make this every year. It converted my whole family into loving brussels sprouts!

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

1. 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.
2. 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.
3. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
4. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Serves 4.