Prepping the brussels sprouts is the only time consuming part of the entire recipe. For those that may not have worked with Brussels sprouts before, just cut off the end that was attached to the stalk, making sure to cut the stems of the outer most leaves. Those leaves should almost fall right off now. Cut the brussels sprout in half making sure to cut through the core so that it holds together.
Cut the bacon in thirds and fry it in a medium heat pan. As a bacon press, I use some aluminum foil and a pot that is just smaller than the pan. It works great and costs nothing. If you want to be really efficient, don’t throw the foil away when you’re done with it, as you’ll need again in a bit.
When the bacon is done, remove it but leave the fat behind. Add the olive oil to it with some salt and pepper. Place the brussels sprouts face down in the pan and cover the pan with the foil. Covering the pan with foil will trap the steam that is let off and cook the sprouts evenly. Turn the heat to medium-low and cook for 10-12 minutes. When the brussels sprouts are good and caramelized add the bacon back in to reheat.
Serve immediately or turn off the heat and replace the foil to keep them warm for dinner.