160g bacon rashers (rind removed, coarsely chopped)
300g brussels sprouts (trimmed, halved)
Cook the brussels sprouts in a steamer basket over a saucepan of boiling water for about 5 minutes or until just tender.
Cook the bacon in a large non-stick frying pan over medium-high heat for 4-5 minutes or until golden.
Add the brussels sprouts & butter to the bacon & toss to combine.
Season with salt & pepper.