1 lb quartered Brussels sprouts, parboiled
2 strips thick cut bacon, cooked and chopped
1 onion, diced
2 cloves garlic, minced
1 tablespoon yellow mustard seed
freshly ground black pepper
Heat a bit of oil or bacon fat in a large skillet. Saute the onion, garlic and mustard seed until the onions are softened and translucent. Add the Brussels sprouts and saute until soft and the cut sides are slightly browned. Sprinkle with bacon, salt and pepper.