Cook 4 strips of bacon in a deep non-stick pan (with lid) until crispy (about 8 minutes).
Remove bacon and set aside on a paper towel lined plate. (Do NOT throw out the bacon grease as you will cook the vegetables in it.) When cool enough to handle, crumble into small pieces. Set aside.
Turn heat to medium and sautee onions and garlic in bacon grease for about 3-4 minutes, until onions are softened and garlic is fragrant.
While onions are sauteeing, mix together chicken broth, brown sugar, balsamic vinegar, salt and pepper until well combined. Pour into the pan with the onions and garlic and stir to combine.
Add Brussel sprouts to the pan and stir to coat. Bring liquid to a boil, then turn heat down to medium-low, cover with a lid and cook for 8-10 minutes until Brussel sprouts are tender. *Note* If you like more al dente sprouts cook for a shorter time, if you prefer them more well done cook longer.
Once the sprouts have reached your desired level of tenderness remove from the heat. Taste for seasoning and add any additional salt & pepper as desired.
Use a slotted spoon to remove the vegetables from the pan and place in a serving dish. Sprinkle with crumbled bacon and serve. Enjoy!