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In a small bowl or mason jar, whisk or shake together the olive oil, maple syrup, Dijon mustard, vinegar, and dried thyme until well combined. Set this aside while you prep the rest.
Add the bacon to a large skillet over medium heat and cook for 7-8 minutes, stirring occasionally. Once fully cooked and crispy, use a slotted spoon to transfer it to a paper towel-lined plate. Carefully drain off all but about 2 tablespoons of the bacon grease from the skillet.
Add the shredded sprouts to the skillet with the bacon grease, strategically placing a few of the whole pieces directly in contact with the bottom of the skillet before you add the rest. Cook 5-7 minutes, stirring only every couple of minutes so they have time to develop a nice char.
During the last minute, season with salt and pepper and stir to combine. Once they’re bright green and almost cooked through, transfer them to a large bowl. (You still want them to have a bit of crunch — the texture makes the salad so good!)
If serving warm, drizzle the Brussels sprouts with the dressing, then add the pecans, cranberries, and cooked bacon. Toss until well combined and serve immediately. If serving chilled, refrigerate the cooked sprouts, bacon, and dressing separately, then toss everything together just before serving so the salad stays crisp and fresh.