Cook 4 slices of bacon in a 10" skillet over medium heat until crisp, 7 to 10 minutes.

Remove bacon and transfer to a paper towel-lined plate. Reserve 1 tablespoon bacon fat.

Finely chop bacon.

Transfer sprouts to a serving dish and toss with 2 tablespoons olive oil, reserved bacon fat, chopped bacon and 1/2 cup finely chopped toasted pecans.

Season with salt and pepper to taste.