Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© David Malosh

How to Make It

Step 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.

Step 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.

You May Like

Aggregate Rating value: 4

Review Count: 429

Worst Rating: 0

Best Rating: 5