Before cooking, make sure to remove tarnished or bruised outer leaves, then wash the sprouts and blot them dry. Cut off a thin slice and incise an "X" into the stem of each sprout to assure even cooking. Steam the Brussels sprouts in a steamer, over a large pot of boiling water until tender, about 10 to 12 minutes. Cut in half, and transfer to a bowl. Add the thyme, vinegar and pepper, toss to coat, and serve.;
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