Brussels Sprouts with Lemon and Thyme

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time.

Slideshow:Delicious Recipes for Brussels Sprouts

  • Total Time:
  • Servings: 4

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  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • 1 pound brussels sprouts, thinly sliced lengthwise

How to make this recipe

  1. In a small bowl, whisk the mustard with the vinegar. Gradually whisk in the 1/4 cup of oil until emulsified. Add the thyme and lemon zest and season with salt and pepper.

  2. In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering. Add the brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp-tender and charred in spots, about 5 minutes. Remove from the heat and stir in half of the dressing. Transfer to a bowl. Serve warm or at room temperature, passing the extra dressing at the table.

Contributed By Photo © David Malosh Published January 2011

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