Trim the Brussels sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussels sprouts in boiling salted water or broth for 6 to 8 minutes until just tender. This is going to vary depending on the size of your Brussels.  Don’t overcook these – you’ll be browning them next.  Drain and set aside.

Heat a large nonstick skillet over medium-high heat. Add bacon and two tablespoons water. Saute for about five minutes or until bacon renders fat and begins to brown. Remove the bacon from pan with a slotted spoon. Discard all but one tablespoon of the drippings.

Add the Brussels Sprouts to the pan and return pan to medium-high heat. Toss Brussels to coat, then add finely diced onion and sliced garlic. Saute until the Brussels Sprouts begin to pick up some color, stirring and tossing frequently. Add the bacon back in and serve. Taste for salt and pepper and add if desired.