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

This article appears in November 17 • 2006.

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Mexico City native Claudia Alarcón has made Austin home since 1984. She worked her way through college in the local restaurant industry, graduating from the University of Texas in 1999. She has been a Chronicle contributor for 15 years and presents lectures and workshops on topics related to the foodways of Mexico, both locally and internationally.