Brussels Sprouts with Lemon and Thyme

Contributed by Nuno Mendes

TOTAL TIME: 20 MIN
SERVINGS: 4

•FAST
•HEALTHY
•VEGETARIAN

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

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

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.
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.

Brussels Sprouts with Lemon and Thyme

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