Brussels Sprouts with Bacon and Parmesan

I discovered Brussels Sprouts about two years ago and in that time have tried a number of different ways to cook them (examples here and here). This, however, may be my new favorite. Steam-boiling them on the stove top takes considerably less time than roasting them, they remain soft and just a little chewy, and the flavor combination of these ingredients is amazing!

Brussels Sprouts with Bacon and Parmesan

Serves 4 as a side, 2 as a main dish

12-14 oz. Brussels Sprouts, trimmed and halved
2 tablespoons olive oil
4-6 cloves garlic, minced
10-12 pearl onions, trimmed and halved
1/2 cup chicken or vegetable stock
Salt and Pepper
(Optional: splash of white vinegar)

4-6 pieces bacon, cooked and crumbled
Parmesan cheese (about 1/3 cup, more or less to taste)

Wash and trim Brussels Sprouts. Heat olive oil in large skillet. Saute garlic, onions and sprouts in 1 layer, stir for 2-3 minutes. Cover in broth (making sure to keep in 1 layer), cover and let simmer on high for 5-8 minutes. Season to taste with salt and pepper and vinegar (optional, it only takes a tiny splash, less tha a cap full.) Serve immediately topped with crumbled bacon and Parmesan.