Heat a skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crispy and browned. Once crispy, transfer the bacon pieces onto a paper towel lined plate to drain, leaving the bacon grease in the skillet.

Add the trimmed and halved Brussels sprouts to the skillet with the reserved bacon grease. Stir the sprouts so they are well coated in the grease. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5 minutes to allow the sprouts to begin softening and browning.

Remove the lid and add the crispy bacon from Step 1 back to the pan with the Brussels sprouts. Continue to cook, uncovered, for several more minutes, until the Brussels sprouts are as browned and tender as you like. You can cover the pan again if you want the sprouts extra soft—just be careful not to let them scorch. I like to let them get a little caramelized on the cut side for extra flavor.

Taste the Brussels sprouts and bacon mixture and season with salt and black pepper as needed. Serve immediately while hot.