INSTRUCTIONS:
In a large, heavy-bottomed sauté pan or Dutch oven, and over medium-high heat, arrange the sprout halves face-down.
Add enough water to come up one-quarter of the way of the sprouts — just enough to steam gently. When the water has evaporated, add the oil and the sliced shallots.
Allow the sprouts to aggressively caramelize but not burn. When the onions have started to color, add the bacon and the butter. Stir well to mix. Add the parsley and season well with salt and pepper.
Transfer to a serving platter or bowl. Enjoy!