Serving Size  : 8
2       pounds         Brussels sprouts
1                      slab bacon - (8 oz) -- diced
3                      lemons -- juiced
1       tablespoon     grain mustard
2       tablespoons    toasted caraway
                       Salt -- to taste
                       Freshly-ground black pepper -- to taste http://www.cake-recipe.org

Remove the core from each Brussels sprout and separate into leaves. http://www.cake-recipe.org

In a hot saute pan add your diced bacon and cook until crisp.  Pour off half of your excess fat and whisk in lemon juice and mustard.  Add your leaves and cook until tender.  Check seasoning.  Toss with caraway and serve.

This recipe yields 8 servings.

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