This dish is incredibly simple to do. And it reheats pretty well so it can be made ahead of time.
I use my own bacon lardons but any kind of bacon, diced, will work just fine. You want to start the bacon in a non-stick pan on medium heat and cook until it begins to release some fat. Throw in some diced onions and the sprouts and cook for a few minutes. The sprouts can be cooked whole or halved depending on how big they are. (Large ones should be halved to speed up the cooking process) Pour in enough balsamic vinegar to fill the bottom of the pan, toss to coat and transfer to a 350 degree oven and bake until the sprouts are fork tender. Transfer to a bowl, shave some Parmigiano-Reggiano or other hard cheese on top and serve.