So, You're Done Spatchcocking ...

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Pan-Roasted Brussels Sprouts With Lemon-Thyme-Mustard Sauce

1 1/2 pounds brussels sprouts, trimmed and halved (quartered if large)

2 bacon slices, finely chopped

1 teaspoon chopped fresh thyme or lemon thyme

1 teaspoon Dijon mustard

juice of 1/2 fresh lemon

1/4 teaspoon salt

1/8 teaspoon white pepper

Cook brussels sprouts in a 4-quart pot of boiling, salted water until crisp-tender, about 6 minutes, drain. In a 12-inch heavy skillet cook bacon over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in brussels sprouts, mustard, thyme, lemon juice, salt, and pepper. Cook, stirring, for about 3 minutes. Adjust seasonings to taste. Serves 4.

For a vegetarian version, substitute 1 tablespoon butter or good quality olive oil for the bacon and bacon grease