In a large skillet, cook bacon over medium-high heat until brown and crispy, about 5-7 minutes. Transfer to a paper towel to cool. Once cool then crumble into small pieces.
Drain most of the grease and reduce the heat to medium-low. Add the onions, garlic and olive oil to the pan and cook until the onions are translucent. Add cumin and cook 1 minute longer.
Increase the heat to medium-high and add the Brussel Sprouts. Cook another 4-5 minutes, stirring occasionally to avoid burning, until tender.
Add vinegar and stir. Remove from heat and add the bacon.
