Pan Roasted Brussel Sprouts with Bacon & Shallots

Yes, brussel sprouts.  No one like them as kids, and...well, not many like them now.  But, really you just need to get to know them a little better.  Sure, not even Jennifer or Lachlan will touch them, no matter how many ways I prepare them.  But, dammit, I like em' so I'm gonna give them the proper posting they deserve!  A little crispy hog and some oakey vino will help propel this wrongfully boycotted veggie to the stardom it has been denied...OK, maybe I'm blowing this out of proportions.  But please, give brussel sprouts a chance.

For the Brussel Sprouts:
1 Lbs Brussel Sprouts, Washed and Pat Dried
4 Slices Thick Cut Bacon
1 Large Shallot, Peeled and Sliced
1/4 Cup Chardonnay
1 Tsp Freshly Chopped Garlic
Kosher Salt and Freshly Ground Pepper to Taste

In a large saute pan over medium heat, snip the bacon into pieces and cook till crisp but not burnt.  Remove the bacon pieces from the pan but leave about 2 tablespoons of the fat in the pan.  Add the shallots and sweat for about 3 minutes.  Pour in the brussel sprouts, garlic and season with some kosher salt and pepper.  Saute for another 8 to 10 minutes, tossing the sprouts constantly throughout the cooking process.  Deglaze the pan with the wine and reduce by half.  Plate and serve.