Recipe - Best-Ever Brussels Sprouts

1 One fourth pound Fresh brussels sprouts
1 tablespoon Olive oil
1 tablespoon Unsalted butter
One half pound Lean slab bacon; rind
removed,
Cut into 1/4" dice
3 Carrots; scraped, minced
2 teaspoon Snipped green onion tops or
chives

Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts
lengthwise; cut into strips. Heat oil and butter together in a heavy
pot. Add bacon; cook over mediumlow heat until it renders the fat
and turns golden, about 5 minutes. If desired, drain some fat. (If
you can't find lean slab bacon, cut down on the quantity of bacon and
drain off most of the drippings.) Add carrots and stir to coat with
fat. Cook, stirring often, until carrots begin to soften, about 5
minutes. Add cut or sliced up sprouts; toss well. Cook, stirring, until they
are crisptender, 5 minutes. Sprinkle with onion tops and serve.
Yield: 4 to 6