If the Brussels sprouts are on a stalk, cut them off. Otherwise, trim the stem of each sprout.

Slice the sprouts in half through the stem, especially if they are large.

Dice the bacon.

Fry the diced bacon in a skillet over medium-high heat until crispy and the fat is rendered.

Remove the crispy bacon from the skillet using a slotted spoon and place it on paper towels to drain.

Add the sliced Brussels sprouts to the bacon fat remaining in the skillet.

Sauté the sprouts until they begin to brown, approximately 10 minutes.

Pour the balsamic vinegar into the skillet with the sprouts.

Cover the skillet and cook until the balsamic vinegar reduces to a syrup-like consistency, about 5 minutes.

Sprinkle the reserved crispy bacon over the sprouts.

Serve immediately.