Bring a large pot of salted water (use a lot of salt, about 1/4 cup) to a boil.

Trim the stems of the sprouts, then cut them in half through the stem.

Blanch the sprouts in the boiling water until tender, about 2 minutes.

Drain, then place the sprouts in ice water to stop the cooking, and then drain again.

In a small bowl, make a vinaigrette by whisking the oil and vinegar together until emulsified (thickened).

In a large skillet (cast iron works very well) over medium heat, cook the bacon until crisp.

Add the sprouts into the bacon and rendered bacon grease. Cook, stirring a few times, until the sprouts turn an even brighter green, about 1 minute.

Add the shallots, garlic, red pepper flakes, and thyme, toss to combine, and cook, stirring, until the shallots become translucent.

Pour the vinaigrette over the salad (still in the skillet) to coat.

Season with salt and pepper to taste.