Heat the oil in a pan (with lid) and fry the bacon lardons until crispy. Remove to a plate with a slotted spoon.
100 g Smoked Bacon Lardons, 1 tablespoon Olive Oil
Add the garlic and halved Brussels sprouts to the pan and fry on a high heat for 4 minutes, stirring continuously.
500 g Brussels Sprouts, 2 Garlic Cloves
Pour in 100ml water, season with salt, give it a stir, and put the lid on. Simmer on a medium heat for 3-4 minutes, then remove the lid and continue to cook until any remaining water has evaporated and the Brussels sprouts caramelise (turn the heat back up when you remove the lid!).
100 ml Water, ½ teaspoon Salt
Sprinkle over the crispy bacon, and drizzle with balsamic vinegar before serving.
1 tablespoon Balsamic Vinegar