1 1/2 pounds Brussels Sprouts trimmed and halved (quartered if large)
2 slices Bacon finely chopped
1 teaspoon Thyme chopped
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
Cook brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander.
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes.
Reduce heat to moderate and stir in brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.