Sautéed Brussels Sprouts with Bacon and Shallots

1 to 1 1/2 pounds brussels sprouts
5 slices bacon
1 tablespoon olive oil
1 shallot, finely chopped

Peel the outer layer off the brussels sprouts, trim the ends and cut them in half. Set aside.

In a large skillet, cook the bacon until crisp. Remove from the pan and chop coarsely.

Remove all but 1 tablespoon of bacon drippings from the pan. Add olive oil and melt together.

Sauté the shallot in the pan and saute until starting to go clear.

Add the brussels sprouts and continue to cook on medium-high heat, until tender and starting to brown, about three to five minutes. Add the chopped bacon and stir to combine. Season to taste with salt and pepper. Serve immediately.

Adapted from: Good (Cheap) Eats