Rinse the Brussels sprouts thoroughly. For larger sprouts, trim off the ends, then slice them in half. Set aside.

In a large frying pan over medium heat, cook the bacon for about 10 minutes until crispy. Remove the bacon from the pan and set aside on a plate lined with paper towels to drain.

In the same frying pan, add the chopped onions and sauté for about 2 minutes until softened.

Add the butter to the pan and allow it to melt. Then add the Brussels sprouts, stirring to coat them in the butter. Season with the Tuscan garlic seasoning and continue to cook for another 5 minutes.

Return the cooked bacon to the pan with the Brussels sprouts.

Continue cooking for another 10 minutes, or until the Brussels sprouts are tender and golden brown.