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 butter and melt together.
Saute 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. Sprinkle with the brown sugar and season to taste with salt and pepper.
Continue cooking for a few more minutes until the sprouts are tender, then add the chopped bacon and stir to combine. Adjust seasonings. Serve immediately.
Feel free to substitute whatever type of bacon you prefer. I use uncured bacon, but turkey bacon or vegan bacon will work. If you use a product that doesn't produce much drippings, be sure to add another tablespoon of oil to compensate.
You do not have to use the bacon fat, but it adds a lot of flavor. Feel free to substitute another tablespoon of oil or butter if you are omitting the bacon drippings.
To make ahead: trim the sprouts and store in an airtight container in the fridge. Sauté the bacon and shallots and store in a second container in the fridge. Cook the sprouts in a skillet and stir in the the mix-ins at the end of cooking.
To make this vegan/vegetarian: omit the bacon and add a little more olive oil.