2 (32ounce) containers of Brussels sprouts
3 shallots sliced thin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 package of turkey bacon, chopped
1/2 teaspoons crushed red pepper
1/3 cup olive oil
Cut Brussels sprouts in half, or quartered if large.
Brown the turkey bacon in a medium skillet over medium high heat until cooked to desired crispness.
Remove the turkey bacon to a paper towel lined plate.
Add the olive oil to the pan.
Add shallots to the pan and sauté 1 to 2 minutes.
Add Brussels spouts and coat in oil.
Season with salt, pepper, and crushed red pepper.
Cook Brussels sprouts until they begin to soften and brown. Keep rotating on all sides until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.