The balsamic vinegar and toasted pine nuts really make this dish tasty!
In a skillet, sauté the diced bacon over moderately high heat until crispy. Drain most of liquid from skillet.
Toss in shallots, sauté 2 minutes, until softened. Turn heat to medium-high; add olive oil. Stir in Brussels sprouts and sear on sliced side. Add water and cook the mixture, stirring occasionally, for 6-8 minutes, until the sprouts are tender.
Add vinegar; then sprinkle with salt and pepper to taste. Sprinkle pine nuts on top just before serving.