In a large skillet, cook the bacon until slightly crisp. Add the shallots and gently cook over medium heat until the shallots are lightly browned (about 10 minutes). Drain off any additional fat from the pan. Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer for 15 minutes or until the sprouts are tender. Season with a dash of balsamic vinegar.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.