Prepare the brussels sprouts by trimming the ends and discarding brown or damaged outer leaves. Using paring knife, cut each sprout crosswise 1/3 way through. This will ensure quick cooking and the sprout will not fall apart while being boiled.
In a large pan add water, brussels sprouts and one tsp. of salt. Bring to a boil, lower the heat and cook until sprouts are softened, on the al dente side. This should not take more than 5-10min. depending on the size of the sprouts. Be careful not to overcook them.
Using a strainer, discard water. To keep the bright green color of the sprouts, cooking process needs to be stopped abruptly by putting ice cubes on top of the hot sprouts.
After all the sprouts are cooled and drained, cut them in four pieces, using the precut marking (1/3 through). Set aside. This part of the process can be done even a day ahead of assembling the dish. Keep the sprouts covered in the fridge.
When getting close to serving, saute precut bacon. When it looks crisped and almost done add brussels sprouts. Saute on high heat until all the sprouts get nicely browned on the cut sides. Serve immediately.