1poundbrussels sprouts,trimmed and cut into bite-size pieces
2tablespoonswhite wine vinegar
1/4 cupshredded parmesan
Heat the olive oil in a medium skillet with a lid over medium-low. Add the bacon and cook until fat is rendered and bacon is crisp - about 10 minutes. Remove to a plate. Add onion to the pan and cook until softened - about 3 minutes. Add the garlic, salt, and pepper and cook 30 seconds more. Add Brussels sprouts and toss to combine. Add vinegar and 1 tablespoon water. Cover and cook 20 minutes - stirring occasionally - until sprouts are browned and tender. Stir in shredded cheese and crisped bacon. Serve hot.