Cook 12 ounces Brussels sprouts, trimmed and halved, in lightly salted boiling water for 5 to 6 minutes or until just tender; drain. Meanwhile, cook 2 slices bacon in 1 tablespoon canola oil over medium-high heat until browned and crisp. Remove and drain on paper towels, reserving oil in skillet; crumble or chop when cool.
Add cooked Brussels sprouts to skillet and cook for 2 minutes. Add bacon, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat through. Drizzle with 1 tablespoon red wine vinegar.