1/2 lb. Brussels sprouts
1/4 t salt (optional)
1 t butter
juice of 1 lemon
1 t fresh thyme leaves or 1/4 t crushed dried
pepper to taste
1 T Dijon mustard

Trim Brussels sprouts and pull off any yellow or withered leaves. Cut an X in the stem of each sprout. Cook in boiling salted water until tender. Drain and cool under cool running water. Remove the leaves from sprouts and set aside.

In a skillet, melt butter; add lemon juice, mustard, thyme and Brussels sprouts leaves. Toss to coat leaves and heat through. Season with pepper.