1 pound Brussels sprouts, trimmed and halved, or more to taste
1 clove garlic, thinly sliced, or more to taste
1/2 cup chicken or vegetable stock, or more as needed
2 tablespoons butter, or to taste
1 teaspoon balsamic vinegar, or more to taste
Fresh ground black pepper to taste
1/4 cup grated parmesan cheese
Set heat to medium-high under skillet; saute Brussels sprouts in 1 tablespoon of the butter until lightly browned, 2 to 3 minutes. Add garlic and 2 tsp Bacon Salt to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
Pour chicken or vegetable stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
Remove skillet from heat and stir Bacon Salt to taste, butter, vinegar, and pepper into Brussels sprouts mixture until butter is melted.