Fry bacon in a large, deep skillet over medium heat until browned and crisp. Remove from skillet using a slotted spoon and set aside on paper towels to drain.
Add the garlic and almonds to the bacon fat in the skillet and cook briefly over medium heat until toasted. Add the brussels sprouts and quickly toss to coat with the hot almonds, garlic, and bacon fat.
Sprinkle the red wine vinegar over brussels sprouts and toss to coat. Cook until sprouts are wilted, stirring frequently. Remove from heat, stir in the bacon, and season with salt and pepper (to taste).