Brussels Sprouts with Lemon and Thyme

1. 1

   In a small bowl, whisk the mustard with the vinegar.

2. 2

   Gradually whisk in the 1/4 cup of oil until emulsified.

3. 3

   Add the thyme and lemon zest and season with salt and pepper.

4. 4

   In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering.

5. 5

   Add the brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp-tender and charred in spots, about 5 minutes.

6. 6

   Remove from the heat and stir in half of the dressing.

7. 7

   Transfer to a bowl.

8. 8

   Serve warm or at room temperature, passing the extra dressing at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.