Trim brussels sprouts and cut larger ones in half. Fill a pot with 1½ quarts of water and bring to a boil. Add salt and Brussels sprouts and cook for 6 minutes or until almost tender. Drain and plunge into ice water.
Cook bacon until crisp. Reserve drippings. Chop the bacon into pieces.
Place the Brussels sprouts on a baking sheet. Add bacon drippings, 1/4 tsp salt, and pepper. Toss to coat. Bake at 450°F for 15 minutes or until browned. Stir after 10 minutes.
Combine Brussels sprouts, bacon, and vinegar in a bowl and toss to coat well.