4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1 Tablespoon Red wine or Balsamic vinegar
Salt and freshly ground black pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
In same pan with bacon fat, melt butter over high heat. Add vinegar and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.