Brussels Sprouts of Patience (Fried Brussels Sprouts)

Slaving over a pan of slowly-cooking vegetables the size of a quarter and painstakingly flipping each one over is not high on my list of Fun Things to Do.  However, this is WORTH IT.  The sprouts develop a wonderfully nutty flavor and are crispy and amazing.  Don't skimp on the fat.  Fat is GOOD.

1 lb Brussels sprouts, halved
4 strips bacon
Olive oil or some other oil suitable for frying
Kosher salt
Pepper
Fresh garlic (optional) (1-2 cloves)
1-2 Tbsp. balsamic vinegar

Cook bacon until crispy on medium heat and remove from pan.  Reduce heat to low.  Arrange Brussels sprouts cut side down in pan.  Sprinkle liberally with salt and pepper.   Fry without disturbing for at least 5-7 minutes, or until very substantially caramelized.  Add olive oil or bacon grease if needed.  Flip and cook another 5 minutes or so until caramelized on the other side, adding more salt and pepper.  Remove from pan.  Add garlic to pan and cook briefly, being careful to not burn.  Mince/crumble bacon.  Return Brussels sprouts to the pan, toss with bacon and garlic and sprinkle with balsamic vinegar.

Serve hot.  Also good garnished with a garlic aioli or Caesar dressing.