Steam the Brussels sprouts by microwaving on high in a covered dish with a tablespoon of water for 3-5 minutes, or until just barely tender. Drain and set aside.
Dice turkey bacon (layer slices on top of each other and cut into bits) and cook over medium heat in large nonstick frying pan coated with canola cooking spray, stirring often, until crispy. Remove to a paper towel to cool.
Add canola oil to same frying pan and heat over medium-high heat. Add shallots and cook, stirring frequently, for a minute. Add the garlic and cook for a minute more, or until shallots are golden. Add Brussels sprouts cut side down and cook for a couple of minutes, or until they begin to brown.
Sprinkle the pecans and brown sugar over the top and stir to blend. Reduce heat to medium-low and continue to cook for another minute, stirring occasionally. Add salt and pepper to taste, if desired. Transfer to a serving bowl and sprinkle with the reserved turkey bacon bits.