Step 1. Put the bacon in a large skillet over medium-high heat; when it starts to sizzle reduce the heat to medium and cook until it’s crispy and you just want to say dinner’s already done, but you know 6 slices of bacon just won’t feed three people. At that point, sigh and resign yourself to completing the dish.
Step 2. Luckily, in the time the bacon is cooking, you do brussel sprouts prep. Namely by trimming the tough edges off the bottom and either slicing the guys very thin or quartering them like I did. Once they’re prepped and the bacon’s done, toss them and the water in the pan, sprinkle with the salt and pepper, then cover and cook undisturbed (a.k.a. no stirring around in there) for about five minutes. You’re looking for tender brussel sprouts.
Step 3. When the sprouts are tender, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until all the water evaporates and the sprouts are all kinds of tender. Then stir in the vinegar and thyme (if you’re using it) and devour like the ravening wolf you will be, due to all that delicious bacon smell.