- In a large non-stick skillet, brown the bacon in the oil. Remove the bacon with a slotted spoon and transfer to a plate. Keep the rendered fat in the skillet.
- In the same skillet, brown the Brussels sprouts in the rendered fat. Season with salt and pepper. Deglaze with the broth and mustard. Bring to a boil, then simmer over medium heat, stirring frequently, for about 10 minutes or until the sprouts are tender and the broth has evaporated. Adjust the seasoning.
- Spoon onto a serving platter and sprinkle with the bacon.
Sprinkle with crushed toasted pecans or almonds, if desired.