Wash and trim your Brussels sprouts remove wilted leaves and rough chop into half or quarters.
Bring a medium pot of water to a boil.
Place the Brussels sprouts into the boiling water with the salt and allow them to cook about 5-7 min. Transfer them to an ice bath to cool and then place on s plate lined with paper towels to help remove excess water while you continue.
In a skillet (or cast iron), Cooke the chopped bacon until it’s nice and crispy. Remove from the pan and set aside.
Drain all but about 1-2 TBS of the bacon grease from the pan and then add the olive oil, butter (or ghee) shallot and minced garlic and let it saute over medium heat for about 5 minutes until the shallot becomes soft and the garlic becomes fragrant.
Add the Brussels sprouts to the pan let them sit, allowing them to crisp on each side, occasionally stirring to rotate them.
Add the bacon, balsamic vinegar, and spices and continue to cook about another 5-10 minutes until the desired level of crispy has been achieved. I like them both slightly and more crispy, but it all depends on who I am cooking them for on how I make them.